{"id":87,"date":"2015-12-30T19:01:09","date_gmt":"2015-12-30T18:01:09","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=87"},"modified":"2016-09-15T12:18:58","modified_gmt":"2016-09-15T10:18:58","slug":"svampsas","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/svampsas\/","title":{"rendered":"Svamps\u00e5s grande finale"},"content":{"rendered":"<p><strong>Visst best\u00e4mde vi fil\u00e9? <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/viltfile\/\">Viltfil\u00e9 stekt till perfektion<\/a> och till den blir det en r\u00f6dvinss\u00e5s. S\u00e5sen har en sidekick fr\u00e5n skogen i form av en n\u00e4ve torkad svamp. <\/strong><\/p>\n<p><strong>Den ser inte mycket ut f\u00f6r v\u00e4rlden d\u00e4r den ligger, svart och skrumpen.<\/strong> Men s\u00e4tt dit n\u00e4san! Trattkantareller och trumpetsvamp \u00e4r fina f\u00e4rska, men fr\u00e5gan \u00e4r om de inte \u00e4r sn\u00e4ppet b\u00e4ttre torkade.<\/p>\n<p><strong>Den ger s\u00e5sen en mustig karakt\u00e4r.<\/strong> Svamphemligheten heter umami, ni vet den femte grundsmaken. Den som kan beskrivas som just mustig. T\u00e4nk smaken som karakteriserar nystekt k\u00f6tt, buljong, soja eller torkad svamp. Jag tror att det h\u00e4r \u00e4r en av de mest underskattade smaks\u00e4ttarna vi har. Och m\u00e5nga har den i m\u00e4ngd utan att riktigt veta vad sjutton man ska ha dem till.<\/p>\n<p><strong>Vi b\u00f6rjar med att avsluta \u00e5ret med dem,<\/strong> och bjuder p\u00e5 en doftande svartprickig r\u00f6dvinss\u00e5s till viltfil\u00e9n. Svamps\u00e5s v\u00e4rdig en grand finale!<\/p>\n<p><strong>\u00d6nskar er alla ett gott slut och ett str\u00e5lande 2016!<\/strong><\/p>\n<h2><strong>\u00a0Mustig svampstinn r\u00f6dvinss\u00e5s<\/strong><\/h2>\n<h4>Ingredienser<\/h4>\n<ul>\n<li>1 n\u00e4ve torkad svamp, trattkantareller eller svart trumpetsvamp<\/li>\n<li>2 sm\u00e5 schalottenl\u00f6kar<\/li>\n<li>4 dl r\u00f6tt vin<\/li>\n<li>1 tsk balsamvin\u00e4ger<\/li>\n<li>ett par kvistar f\u00e4rsk timjan<\/li>\n<li>6 dl kraftig viltfond<\/li>\n<li>salt<\/li>\n<li>svartpeppar<\/li>\n<li>1 tsk maizenamj\u00f6l + 1 msk vatten<\/li>\n<li>sm\u00f6r<\/li>\n<li>(ev en bit r\u00f6kt sidfl\u00e4sk)<\/li>\n<\/ul>\n<h4>G\u00f6r s\u00e5h\u00e4r<\/h4>\n<ol>\n<li>L\u00e4gg svampen i bl\u00f6t en halvtimma. Krama ur den och finhacka.<\/li>\n<li>Finhacka l\u00f6ken. Stek l\u00f6k och svamp i sm\u00f6r. L\u00f6ken ska bli gyllenbrynt, men bryn den l\u00e5ngsamt s\u00e5 att smaken blir s\u00f6t och mustig. H\u00e4ll p\u00e5 vinet, vin\u00e4ger och timjan. Vill du ha s\u00e5sen extra mustig l\u00e4gger du i en liten bit r\u00f6kt sidfl\u00e4sk ocks\u00e5. Reducera till h\u00e4lften.<\/li>\n<li>Ta upp det r\u00f6kta fl\u00e4sket. Tills\u00e4tt fonden och koka ner s\u00e5sen tills det \u00e4r ca fyra dl kvar. Smaka av med salt och svartpeppar. Red eventuellt s\u00e5sen med lite maizenamj\u00f6l utr\u00f6rt i kallt vatten. Avsluta med att r\u00f6ra i en klick sm\u00f6r.<\/li>\n<\/ol>\n<p>Kanske vill du ha en f\u00f6rr\u00e4ttsid\u00e9? Varf\u00f6r inte testa <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/lojrom\/\">minipajen med l\u00f6jrom! <\/a>Och efterr\u00e4tt, kika p\u00e5 <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/lingonglass\/\">lingonglass med x-tra allt:<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Torkad svamp, trattkantareller och trumpetsvamp \u00e4r ypperliga som smaks\u00e4ttare. Definitivt underskattade. H\u00e4r kryddar de upp en r\u00f6dvinss\u00e5s med mustiga umamitoner. Sm\u00e5, skrumpna och svarta men med stora smaktillg\u00e5ngar.<\/p>\n","protected":false},"author":152,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[51],"tags":[55,118,53,54,56],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Svamps\u00e5s grande finale - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Torkad svamp, trattkantareller och trumpetsvamp blir fantastik krydda till en r\u00f6dvinss\u00e5s. 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