Trumpet Chanterelles

Fried creamy Trumpet Chanterelles
serves 1

200 gr fresh Trumpet Chanterelles
butter
1 small onion, chopped
200 ml cream
salt
pepper
Clean the Chanterelles by brushing them, don’t wash them. Divide the Trumpet Chanterelles by tearing them apart by hand. Fry them in an empty frying pan, without any butter. Let them fry/cook until all their moisture has evaporated. Now add some butter and some chopped yellow onion. Add 100 ml cream, let the Chanterelles absorb the cream and then add another 100 ml of cream, let absorb again. Add salt and pepper. Serve with cooked potatoes and crisp bread.

The Oreo Cookie was introduced in 1912 in the U.S and it quickly became the country’s best selling cookie. Myself I didn’t grow up with Oreo Cookies, I lived happily with other Swedish cookies instead. I never had to argue with my friends how to eat an Oreo Cookie: plain, by twisting off the top and eating the filling first or by dunking them whole in milk . The first time I ever saw and tasted an Oreo Cookie was just a few years ago, and I liked it. I also realized that I had to make up for all (what seems now) empty years without Oreo Cookies. So what’s the problem then? Well, Oreo Cookies were introduced rather late in Sweden, and they still are rare and hard to find. Furthermore they are expensive. So the best thing would be to bake them yourself, and as an extra bonus you get rid of all unnecessary additives. The below recipe is from the lovely book “Två Systrars Söta” by Lisa and Monica Eisenman. According to me and Fredrik, two non-Americans, the cookies tastes almost authentic. I believe that it’s hard to come closer to the original ones.

Oreo Cookies
(makes 30)

250 gram butter
50 ml sugar
1 egg yolk
240 gram flour
5 tbsp cocoa
a pinch of salt
1 tsp vanilla sugar
50 gram grated dark chocolate (min. 50 % cocoa content)

FILLING:
3-4 tbsp double cream / whipping cream
2 tbsp melted butter
300 ml icing sugar
0.5 tsp vanilla sugar

Work the butter and sugar in a food processor. Add the egg yolk.

Combine the dry ingredients and the grated chocolate with the dough. Combine quickly to a smooth dough. Roll the dough to a roll, about 3 cm in diameter. Wrap in plastic wrap and refrigerate at least 1 hour.

Heat the oven to 175 degrees Celsius.

Take out the cookie dough from the fridge and cut in thin slices, about 0.5 cm thick. Put the cookies on a baking tray lined with baking paper. Put the tray into the fridge for 10 minutes. Bake the cookies for 10-12 minutes. Let them cool on the baking tray for a few minutes , and then transfer them to a wire rack.

Combine the ingredients for the filling. Spread some filling between 2 cookies, and continue so with the rest of the cookies. They taste best if refrigerated for a while.