The stores are still full of wild mushrooms here - funnel chanterelles and yellow chanterelles. For this recipe, you can use either one, or other mushrooms if you prefer. It's a take on a Swedish classic dish - Pyttipanna, usually a great way to use up leftover meat and potatoes. (I've posted about it before, here.) This is slightly different, but the same concept - it's vegetarian and fairly light. Normal Pyttipanna is always served with a fried egg and pickled beets. For this one, I mixed beets with thick greek yogurt to produce an intensely pink sauce which was very tasty.
The recipe comes from the Swedish food mag Mersmak, published by one of the large food chains, Coop. It's just been revamped and is now a lot better than it used to be.
Wild Mushroom Pyttipanna
Serves 2
400 g sweet potatoes (two medium)
1 medium parsnip
1 medium fennel
200 g mixed mushrooms
1 onion
salt
pepper
oil
fresh thyme
Preheat the oven to 150�C.
Dice the sweet potatoes, the parsnip, the fennel and the onion. Fry, separately, in a large pan with a bit of oil until it browns slightly. Move to an oven-proof dish. Fry the mushrooms in a dry pan, and add that too to the dish. Mix everything, season with salt and pepper, and sprinkle over a bit of fresh thyme if you have it. Bake in the oven for 15-20 minutes, or until all the veggies are suitably soft.
Beet yogurt
150 ml thick yogurt, greek or turkish style
100 ml (about 1/2 cup) pickled beets
Mix with an immersion blender (or a regular one). That's all.
Svamp- och rotfruktspytt
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