In this dish, inspired by the cooking of Swedish mushroom forager and chef Elle Nikishkova, applewood and juniper add layers of flavor to oyster and chanterelle mushrooms and rich crème fraîche.

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If the consistency is too creamy, add some more stock. 4Mix the crème fraiche and tarragon in a bowl. Pour the soup into four warmed bowls and serve with a teaspoon of the tarragon crème fraiche ...

Allow them to cool. Stir the horseradish into the creme fraiche. Fold in the mushrooms. Slice the beef thinly and lay the slices down a platter. Spoon the sauce over the top and sprinkle with the ...

For the pate: Flake the trout into a food processor; pulse to chop. Add the creme fraiche, cream cheese, lemon juice, mustard, hot sauce and black pepper. Pulse until smooth. Transfer to a container.