FUNGUS, MUSHROOM , NORDIC DELICACY FOR ARID EUROPE

 I have selected some well known fungus species which Finnish forest yield every year for gourmands  all over the world.The diversity of fungus in Scandinavian clean forest is something incredible. Knowing nature and it's plants was  surviving also in Nordic woods.In the winter time all was  frozen , but surprise , under the snow cover you could find frozen berries and mushrooms, and with some simple tools after breaking the ice which covered the lakes during the dark and hostile period  of the hard winter ,you could catch and  have fish which taste was  something pure,clean and primitive. Without more superlatives here are my samples for Mediterranean fungus kitchen:
These mushrooms  which I use to demonstrate  are slow dried with knowledge and the types  represents maybe 5% of the edible mushrooms of the Nordic fungus species.
Cep. (Boletus edulis).  Yellow foot (Cantharellus lutescens). Chantarelle (Cantharellus cibarius).Funnel Chantarelle (Cantharellus tubaeformis).Black Chantarelle (Craterellus cornucopoides) and the last TERRBLE ONE, FALSE MOREL (Gyromitra esculenta) Forbidden to collect and sell in Spain. Poisonous and harmful for your health south from Kattegat(North Sea), EU fungus regulation. My opinion is that Vikings was eating it, and it was part of their healthy DIET , whilst The Roman Empire used fungus to reduce people.But never the less in FINLAND you can still enjoy it fresh but cooked, in high quality restaurants.To give my guarantee try it! I am now 65, my father was 90 when he died and all my friends who have used it for decades,are  still living and enjoying their Morel  fresh but cooked. Only remembering , BOIL AND RINSE IT!!

The pink pot:Black Chantarelle, the green pot: Cep, the dark blue pot False Morel, the light blue pot:Yellow foot,the yellow pot Chantarellus. 

CHEF THOR.