Sopp

Erken's 1914 mushroom purée: raw button mushrooms pressed through a fine sieve, briefly cooked with white sauce and cream, seasoned, and finished with stirred-in butter.

Grilled mushrooms after Erken 1914: mushrooms seasoned with salt and pepper, brushed with oil, grilled slowly and served with maître d'hôtel butter.

Erken's simple morel dish from 1914: cleaned morels are gently simmered for 10 minutes in butter with lemon juice, salt, and pepper; the cooking liquid is reduced for sauce, and the mushrooms are sautéed or stewed in brown or white sauce.

Mushroom pie from Erken 1914: shortcrust molds filled with a cold mushroom ragout of button mushrooms sautéed in butter and thickened with cream, covered with a pastry lid or lattice and baked golden brown.

Erken's creamed mushrooms from 1914: blanched mushrooms in a butter-thickened stock sauce with lemon juice, sherry, and parsley, served as a dish on its own or with roasted meat.

Erken's mushroom stock from 1914: 1 liter of cleaned mushrooms put on with 2 liters cold water and 15 g salt, simmered 2–3 hours and strained. Used as a base stock in mushroom soups and creamed mushroom dishes.

Erken's mushroom croquettes: finely chopped blanched mushrooms mixed into a thick sauce of butter, flour, and stock with spices, parsley, and egg yolk, cooled completely, shaped into croquettes, breaded twice in egg and rusk crumbs, and deep-fried golden brown. Served hot with a brown, sharp sauce.

Soppskilpadde from Erken's Stor kokebok 1914: a dark browned mushroom ragout with sherry, cayenne, small fish balls, and hard-boiled egg – a meat-free version of mock-turtle fricassee.

Erken's mushroom soup from 1914: 1 liter of coarsely chopped mushrooms steamed half an hour with butter, salt, pepper, and parsley, thinned with 2 liters water (preferably vegetable stock) thickened with butter and flour, simmered 10 minutes, and finished with 1–2 egg yolks before serving.

Erken's fried chanterelles: 500 g mushrooms are blanched 5 minutes in salted water, dried and fried in 50 g golden-browned butter with pepper while the pan is shaken constantly for a quarter of an hour. Served alone or with roast meat.

Erken's stewed chanterelles or milk caps: the mushrooms are blanched 5 minutes in salted water, dried, and combined into a browned butter sauce with flour and meat stock, seasoned with salt and optional sherry, served in shells, croustades, or on a platter.

Erken's stewed truffles from 1914: truffle slices cooked slowly in butter, combined with a reduced sauce of white sauce, cream, truffle stock and butter. Canned truffles are only warmed in the sauce.