Steamed egg custard

2 – 3 servings.

15g dried Slettusveppir mushrooms
3 dl water
3 big sliced fresh champignon mushrooms
1 – 2 tbsp butter
a pinch of sea salt (recommended)
1 tbsp white wine
2 gently beaten eggs
few pods of snow peas or green vegetables
few sliced carrots

Consommejure:
0,5 dl hot water
1/4 – 1/2 of a chicken consomme cube
1 tsp potato starch
2 – 3 tsp cold water

1. Soak Slettusveppir mushrooms for 10 to 20 minutes with lukewarm water in a small bowl and cover with wrapping film.
2. Add a pinch of salt to beaten eggs in another bowl. Butter will be added later so be careful not to make it too salty. Be careful to beat eggs not to make foamy.
3. Saute fresh mushrooms with butter.
4. Drain soaked Slettusveppir mushrooms in a strainer and separate mushrooms and the soaking water. Keep the soaking water aside.
5. Add soaked Slettusveppir mushrooms into sauteed mushrooms in a pan. Add salt and white wine and mix them well softly.
6. Strain well-mixed beaten eggs to make it smoother. Mix it with soaking water. Be careful to beat eggs not to make foamy.
7. Place sauteed mushrooms and Slettusveppir mushrooms and snow peas and carrots in heat-resistant containers and pour the liquid gently and cover with wrapping film.
8. Steam them in a steamer for 7 minutes. Adjust heat to keep always steaming from the lid.

While steaming you make the consommejure.

9. Put 0,5 dl of hot water in a small saucepan, add 1/4 ~ 1/2 chicken consomme cube and cook with low heat till melt it. (As much of chicken consomme cube as you feel is tasty.)
10. Put 1 tsp potato starch in a small bowl and add 2 to 3 tsp cold water and mix well.
11. Remove the small saucepan from heat and pour (10) into the pan and mix well quickly.
12. Bring it back to heat. Cook till just before boiling and remove from heat. When it’s sticky, it’s ready.

13. Remove a steamer from heat. Prick a toothpick into steamed egg custard to test. If nothing is coming with it, it’s cooked. If egg liquid is coming with it, need some more to steam. If overcooked, it will have small holes so be careful.
When it’s ready, take a wrapping film away and put some Consommejure over to serve.

Jun Nakajima made the recipe.

Sléttusveppir Paste

10g dried Sléttusveppir mushrooms  
2,5 dl water  
20g butter  
1,5 dl cream
salt and white pepper  
1 tsp apple Vinegar

1. Soak Sléttusveppir mushrooms for 15 to 30 minutes with lukewarm water in a small pan and cover with a lid or wrapping film.
2. Place the pan with low heat and add butter, cream, salt and white pepper to it. Simmer for a while to make flavor of the mushroom to go into the water.
3. Cook until the moisture flew and thicken. Be careful not to burn cream.
4. Remove from heat and add apple vinegar and put it in a food processor.
5. If a food processor is not available, chop the mushrooms finely before simmering. Add apple vinegar after removing from heat and mix well.
6. Put it in a piping bag and squeeze it on white meat such as sauteed chicken or white fish to serve.

Jun Nakijima made the recipe.

MUSHROOM QUICHE

The dough:
150g cold butter
250g flour
1 egg yolk
4 tbs water, more if needed
salt

The filling:
50g Sléttusveppir
1 clove garlic, minced
3 spring onions, finely chopped
2 tbs butter for frying
2 eggs
250 ml cream or 200 ml crème fraîche
50 g grated cheese
salt and freshly ground black pepper

Cut the butter into the flour with a pastry cutter or a knife. It should be broken into small pieces and thoroughly mixed in with the flour. Salt lightly. Add the egg yolk and water. Quickly knead until the dough comes together in a ball. Don’t overwork. Let the dough rest in the refrigerator for an hour.
Roll out the dough and place in a pie pan. Bake for 15 minutes at 225°C.
Put the mushrooms in a small bowl and add water to cover. Let soak for 20 minutes.
Sauté the leeks until translucent, add the garlic and sauté for another minute.
Combine cream, eggs and grated cheese and whisk together. Salt and pepper. Pour the egg mixture into the pie-shell and bake for 25 minutes at 200°C.

MUSHROOM SOUP

50g Sléttusveppir
500 ml broth (chicken or mushroom)
20g butter for frying
1 large onion
a handful of fresh parsley
2 tbs flour
2 egg yolks
250 ml cream
salt and freshly ground black pepper

Put the mushrooms in a small bowl and add water to cover. Let soak for 20 minutes.
Dice the onion and sauté in butter. Add the mushrooms to the onions and fry lightly. Sprinkle 1 tbs flour over the mixture and stir to coat. Pour in the broth and the water in which the mushrooms soaked. Stir well and take the pot off the stove.
Combine cream, egg yolks and 1 tbs flour and whisk together. Pour the mixture into the soup pot and stir well. Let simmer for 15 minutes. Top with finely chopped parsley.
Serve with good bread.

Risotto with Sléttusveppir and aspargus

25g Sléttusveppir
20g butter for frying
1 medium onion
400g risotto rice
200ml dry white wine
800ml broth (mushroom, chicken or vegetable), more if needed
400g fresh asparagus
40g butter
50g grated Parmesan
100 ml cream
freshly ground black pepper

Put the mushrooms in a small bowl and add water to cover. Let soak for 20 minutes.
Dice the onion . Melt butter in a skillet and sauté the onions until they are translucent. Add the rice and fry lightly while stirring. Add the mushrooms, the water in which they soaked and the broth. Bring to boil, turn down the heat and let simmer for 30 minutes.
Clean the asparagus and cut into thick slices, 2-3 cm. Boil in lightly salted water until tender (about 3 minutes). You can reserve a few slices and sauté them in butter to use as topping.
Add the asparagus to the rice mixture and stir well. Simmer for 15 more minutes. Add butter, cream, freshly grated black pepper and about half of the Parmesan cheese. Stir until heated through.
Add more broth if necessary. The risotto should be pourable but only just so.
Top the risotto with slices of asparagus and grated Parmesan cheese.