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.
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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