500 g small mushrooms like chanterelles, winter chanterelles, Amethyst deceiver
(LACCARIA AMETHYSTEA) OR DECEIVER (LACCARIA LACCATA)
1 dl sweet white vermouth
1 cinnamon stick
4-6 whole cloves
Heat the vermouth until it starts boiling.
Add the mushrooms and the spices.
Simmer for 3-4 minutes.
Remove the mushrooms and place them in a nice glass jar.
Add enough liqueur to cover the mushrooms.
Use as a topping for ice cream and other desserts.
(From Elsa Wiborg’s book “Mine soppgleder”)