Delicious fluffy polenta with sautéed chanterelle mushrooms. It’s easy and makes a beautiful starter for four or vegetarian main for two. You can sub other mushroom, I love freshly picked chanterelles the best. Joy of the (mushroom)hunter :). Not so fond of the cleaning though. If the mushrooms are not too earthy try brushing them off only and prevent rinsing them in water, this will diminish their distinct flavour and make bigger ones mushy. The amount of mushrooms used may vary according to their water contents.
This may be considered the national dish of Austria. This particular version comes from “The New Sacher Cookbook.”
An earthy, hearty and warming Italian-Austrian medley of fantastic aroma, a bit of work and effort, but absolutely worth it! Serve as a starter or main dish.
These are savory pancakes filled with grinded vegetables. Be sure to use fresh vegetables. I have used carrots and turnips and a spice combination of basil and curry. But please do not be shy to try yur favorite vegetables with this, i think anything really would work. This is perfect if yu have some things in your fridge you need to use up, it is really easy to make and great comfort food.
Known as gröstl, this is a real hunger-stopper from the Austrian Tyrol and is a wonderful last-minute meal. From BBC Good Food Magazine for ZWT6.
