Suppilovahveropiirakka – Funnel Chanterelle pie

September 27, 2010

Suppilovahveropiirakka - Funnel Chanterelle pie

Suppilovahvero ( Cantharellus tubaeformis ) is one of my favorite Autumn mushrooms. It is called “yellow foot” /  “funnel chanterelle” in English and belongs to the same family of the golden chanterelle. ( update: some don’t consider them as so, but only as trumpet-like mushrooms resembling chanterelles )

I had been looking for this mushroom for some time and it was a pleasant surprise to find it at the market last weekend. Mr. mies explained why I couldn’t get it before ( since golden chanterelles were widely available in the end of Summer ): suppilovahvero is a late Autumn type of mushroom, survives well when the weather is cold and even when covered by snow. Isn’t it amazing?

In Finland you can go to the forest and pick your own berries and mushrooms, as long as they are not protected or are endangered species. The concept is called “Everyman’s Rights” and it also gives you freedom to roam in forests and enjoy the peace there.

Anyways, I don’t really go to pick mushrooms myself because I am not good at recognizing the edible ones. I admire my mother-in-law, she knows berries and mushrooms a lot , so well she can fill all her stocks by picking them in late Summer and Autumn.

Suppilovahvero (Cantharellus tubaeformis)

Suppilovahveropiirakka – Funnel Chanterelle pie

yield a 35×11 cm rectangular tart pan

  • 10 dl Cantharellus tubaeformis mushrooms, cleaned and roughly chopped (use your hands to split them carefully)
  • 1 large onion, chopped
  • 150 g bacon, diced
  • 1/2 tsp of dried thyme
  • 1 tbp of chopped parsley
  • 1 spring onion, chopped
  • 400 g ready pastry (  I used a mixed grain store bought, with wheat and rye flour )
  • 150 g of grated cheese ( Emmental the best )
  • 150 ml cream ( I used reduced fat )
  • 2 eggs, beaten
  • salt and freshly cracked black pepper, to taste

Preheat oven to 200°C. Line a pie tin with the pastry. Prick the bottom with a fork, cover with parchment paper and fill it with pie weights. Take to oven and bake for about 10 minutes until the crust is set. Remove and let cool.

Make the filling. Fry the bacon in a skillet until it gets golden and release own fat. Add the onion and cook until soft . Toss the thyme and reserve.

Without cleaning the pan, fry the mushrooms. If necessary, you can add a knob of butter to help the process. Allow to simmer until the water evaporates. Carefully taste with salt and pepper ( keeping in mind how salty the other ingredients are ) and toss the parsley.  Let the mixture cool a bit.

Combine the eggs and cream in a bowl. Spread the bacon-onion mixture over the pastry, the fried mushrooms and sprinkle the grated cheese.

Pour the egg mixture over and sprinkle the chopped spring onion.

Bake the pie for approximately 25-30 minutes, until top is golden.

Allow to set for a while and serve with salad.

Suppilovahveropiirakka - Funnel Chanterelle pie

My notes about the recipe:

I was afraid to hide the nice mushroom flavor by adding too much salt but I ended up with a very “tasteless” result. Besides more salt into the mushroom mixture,  I suggest to use a stronger cheese and smoked bacon to enhance all the flavors.

For a quiche, use regular pastry dough (pâte brisée).


10 Responses to “Suppilovahveropiirakka – Funnel Chanterelle pie”

  1. sheri Says:

    Wow!! I love mushrooms too; this looks so hearty!

  2. karaimame Says:

    I love mushrooms too ^_^. Might be the main reason I like Autumn ;)
    Thank you Sheri !

  3. ChantaleP Says:

    I don’t think I’ve ever met a mushroom I didn’t like. lol! I haven’t tried this variety though… This looks something like a long pie & quiche. Yummy!

  4. mils Says:

    It looks amazing. I really like it! I don’t even like quiches that much, but this…looks so yummy compared to the regular button mushroom variety.

    And I love your cute little pot ^_^

  5. Akemi Says:

    Hummm que torta deliciosa!!! Amo cogumelos mas não conhecia esta variedade! Já nem lembro quando foi a última vez que comi cogumelos, aqui custa tão caro!!! Aproveite por mim! Bjss

  6. karaimame Says:

    ^_^ , same here! They are soooo good. About the pie.. I didn’t know how to translate the word “piirakka” from Finnish so nicely.. I believe it is “pie” and so I used the term. The egg+cream mixture makes it quite similar to a quiche but the crust was almost bread like :/.
    Yummy anyways! :P
    Thanks Chantale for your sweet comment!

  7. karaimame Says:

    Thanks Mils!! Must agree with you about the button mushroom variety.. this has totally different flavor and texture! Really good for a mushroom lover ;)

  8. karaimame Says:

    Ah Akemi.. bem que gostaria de mandar um bocadinho para você também! Eu também nao conhecia essa variedade ( ou quase todas as variedades que existem por aqui!) .. mas , como adoro cogumelos, fico bem feliz em poder encontrá-los.. o precinho nao é lá camarada, mas de vez em quando é tao bom! ^_^

  9. Rich autumnal flavors, a celebration of the season and nature…yum!

  10. karaimame Says:

    Thank you Jenn for your sweet comment! Have a full of flavor autumn ^_^ !

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