Food & Recipes from the Alps
Travelling to the Alps, you will enjoy the lovely mountainscape, nice people and of course the lovely food. In this section of our MiaDeRoca-Magazine we will present you typical local recipies. Recipes for things to drink and things to eat, a wide variety of dishes with meat, with vegetabels and the so called "Mehlspeisen". "Mehlspeisen" are dishes with flour, sweet meals like the "Kaiserschmarrn", "Palatschinken" or "Topfenknödel".
You won't be able to get all the traditional ingredients everywhere, but in cases the products are rare, we will mention some alternatives. And if you still doubt, just drop us a line, we will try to help you to get some Alpine savour to your lunch or dinner.
Chanterelles, chantarelles roast, potatoes and bacon
Summer time is mushroom time in the Alps. Now begins again the mushroom season - whether chanterelle, morel or porcini mushrooms, boletus - for all mushroom lovers, there are now many culinary delights on offer!
Here's a recipe from the Pinzgau, an all mountains region in the province of Salzburg, Austria, a recipe so ingenious and simple that it could be as well from the rest of Europe:
"Eierschwammerlgröstl" – Gröstl with chanterelles, fried mushrooms
4 slices of bacon
1 large onion
Salt, pepper, marjoram, paprika
Oil for frying
Chantarelle growing in the forest
Wash potatoes, cook, peel and cut foliated. Cut onion and fry with oil, add bacon. Add potatoes and washed, cleaned mushrooms and fry. Season intensively with salt, pepper, marjoram and paprika. Add eggs to the pan, cover with lid and take away from the heat. If the eggs are done, cover the Gröstl with fresh parsley and chives and serve with cucumber salad.
Recipe for 2 hungry eaters.
Buying chanterelle: the mushroom should be dry and quite clean. Take a product that is moist and full off earth and pine needles, only in emergencies, rather avoid such chanterelles. Remove small brown dots with a kitchen knife. And of course - only go mushrooming if you are really able to distinguish the niece ones from the fatal ones.
Hint: You get additional frying flavour when you start with frying the chanterelles in an oil-butter mixture shortly. Put the mushrooms aside and start as outlined above and add the chanterelle shortly before you add the egg. Use a Teflon pan!
Mountaineering and Mushrooming in style with MiaDeRoca: