Few things beat the taste of a hot meal in the middle of the mountains. When you've hiked through the Vemdalen mountain landscape, felt the wind in your face and your legs are getting tired - it's time for a break that really does the trick. Food tastes best when it's cooked and eaten outdoors, so why not make cooking part of your mountain adventure?
Mountain food that becomes part of the experience
Whether you are hiking in Björnrike, Klövsjö-Storhogna, Vemdalsskalet, or Sonfjället, a good meal outdoors is something that enhances the entire nature experience. With a little preparation at home and a storm cooker in your backpack, you can easily create magic even in the middle of the mountains.
Bernt and Maria Follinger, who run the well-known Follingers restaurant in Rätan just south of Vemdalen, know how to combine outdoor life with culinary experiences. Here they share their favorite recipe for mountain cooking - a creamy game stew with mushrooms and vegetables, perfect to cook over a stove or open fire.
Recipe: creamy game stew with mushrooms and vegetables and freshly baked bread
Click for the recipe for the casserole
Creamy game stew with mushrooms and vegetables
Easy to prepare at home - perfect for the storm kitchen in the mountains
Ingredients (4 servings):
400 g stew pieces of game (e.g. moose or deer) 1 yellow onion chopped 2 cloves of garlic finely chopped 200 g fresh chanterelles or other mushrooms 2 carrots, chopped 1 small leek deer)
1 yellow onion, chopped
2 cloves of garlic, finely chopped
200 g fresh chanterelles or other mushrooms
2 carrots, sliced
1 small leek, shredded
2 dl cream
1 tbsp game stock
Salt and pepper to taste
Butter or oil for frying
Possibly fresh thyme fresh thyme
Sauce & seasoning:
2 dl cream mixed with 1 tsp cornflour
1 tbsp soy sauce
1 tsp dried thyme
Salt & pepper
At the griddle:
Fry the meat or mushrooms in a little butter or oil until they get color.
Add onions, garlic and carrots, fry until the onions become soft.
Pour in the cream mixture, soy sauce and spices. Simmer for 5 minutes.
Stir in kale/spinach and lentils. Simmer for another minute or so.
Click for the bread recipe
Thin bread with rye
A robust and tasty bread, perfect accompaniment to the stew.
Ingredients:
2 dl rye flour
1 dl wheat flour
½ tsp salt
1 tsp baking powder
1 dl water
1 tbsp oil
Prepare at home:
Mix all dry ingredients in a bag.
Preparation:
Add water and oil, knead together a dough.
Roll out with the water bottle/ or flatten thin cookies.
Bake in a hot pan 1-2 min per side until colored and bubbly.
Tip! Spread butter on them when they are warm - magically good!