Background: This dish is inspired by several “New Scandinavian Cooking” recipes but tailored to fit our taste over time. We really enjoy the earthiness of the dried mushrooms, and sweetness of the beets, combined with a little heat. This goes great with many proteins and is excellent for leftovers.

Ingredients:

¼ oz dried chanterelle mushrooms
¼ oz dried porcini mushrooms
2 oz fresh baby bellas sliced
½ tsp cayenne
¼ tsp nutmeg
½ tsp salt
½ tsp pepper
1 large sprig rosemary
3 Chinese dried peppers (or similar)
¾ cup heavy cream
¾ cup half and half
3 medium yellow beets peeled and sliced
1 medium swede peeled and sliced
½ medium celeriac peeled and sliced
2 large Yukon gold potatoes peeled and sliced

Steps:

  1. In a large Dutch oven combine all of the ingredients and mix together well. Bring to a boil on the stovetop, stirring several times and heat the oven up to 350F. 
  2. Place the Dutch oven in the oven on the middle rack and allow to bake for approximately 35 minutes. Check and stir every 10 minutes or so until done. Remove the rosemary before serving.
  3. We enjoy using these with barbecued ribs, halibut, and squid steaks and are great as a leftover base for other proteins.