Scandinavian Sautéed Mushrooms

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Scandinavian Chef Niklas Ekstedt recommends using the mushrooms as a hot dog topping, but they also make a great side dish.
Soaking the mushrooms in water for 5–10 minutes will clean them and will also prevent the mushrooms from absorbing more fat than necessary when sautéing them.
900g/2lb mixed mushrooms, such as chanterelles, porcini, portobello
4 tsp vegetable oil
1 shallot, sliced
2 tsp fennel seeds
225ml/8fl oz/scant
1 cup dry white wine
120ml/4fl oz/ 1/2 cup dry sherry
2 tsp salt
4 tsp extra virgin olive oil
2 tsp chopped fresh chives
Excepted with permission from Food from the Fire: The Scandinavian Flavors of Open-fire Cooking.

Step 1

Put the mushrooms in a large bowl and cover with plenty of cold water. Carefully lift the mushrooms out of the water, leaving any dirt at the bottom of the bowl, and drain on paper towels.

Step 2

Heat a cast-iron pan over high heat. Add the vegetable oil and mushrooms, and sauté for 5 minutes, stirring constantly. Add the shallot and fennel seeds, and sauté for a further 3 minutes. Add the wine, sherry and salt. Bring to the boil and cook over high heat until all the liquid has evaporated.

Step 3

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