Mushroom starter

I was invited to a lovely four-course dinner with mushroom enthusiasts around the table when I learned something new:

Fry your winter chanterelles in oil over high heat 

(after allowing the mushroom juices to dry out). 

This crisps up the mushrooms while cooking them.

Serve with delicious slices of Valdres sausage and wild berries in creme fraiche.


Second course: smoked salmon with creamed potatoes 
with a combo of green peas and sugar snaps
Third course: blue cheese with mushroom marmelade
Fourth course: orange segments in light syrup, 
served with a mixture of mascapone, sour cream, vanilla bean and icing sugar.