Foraging Mushrooms And Cooking Over An Open Fire

This is the second episode in our new mini series where we travel around Sweden, explore local ingredients and traditions and cook with friends.

A few weeks ago we were out in Tullinge forest learning about new (to us) edible mushrooms that we cooked over open fire together with our friend and professional forager Niki Sjölund:   / neonatur  .

We learned that mushrooms often grow around trees and under the moss. And that there are a lot more edible varieties out there than just chanterelles and porcini mushrooms.

Not only did we cook with the mushrooms we found, but also with some wild forest herbs that Niki found. It might be an old cliché but outdoor cooking truly is the best. Although next time, I think we will bring spoons and bowls :)

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Music by Graeme Wylie: https://www.graemewylie.com

Wild Mushroom & Cabbage Skillet
Serves 4

2 generous glugs of oil
6-8 potatoes, sliced
1/2 white cabbage, shredded
1 clove garlic, peeled & chopped
1 tsp spruce infused syrup or raw honey
1 tbsp vinegar
4 large handfuls mixed wild mushrooms, sliced
250 ml (1 cup) vegan oat cream or regular heavy cream
1 juniper sprig (or dried juniper berries)
1 apple, cored and sliced
2 sprigs heather flowers

Heat oil in a skillet, add the potatoes. Heat oil in a second skillet and add the cabbage. Let fry and caramelize over medium heat, until both are tender, add the garlic to the potatoes midway through. Stir spruce syrup and vinegar through the cabbage.
Combine potatoes and cabbage into one skillet and set aside. Heat oil in the empty skillet and add the sliced mushrooms. Fry on high heat until tender, don’t stir too much, let them get a bit of color on one side. When done, add them to the potato and cabbage pan, and place it back on the heat. Add oat cream, juniper and salt and let simmer for a couple of minutes. Taste and adjust the flavours to your preference. Remove from the heat and sprinkle with heather flowers and raw apple slices. Enjoy!

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