Czech delicacy

Here's yet another blog about food. It's almost the end of another academic term and my Czech blockmates decided that he' ll cook a Czech dish to commemorate an end to a fantastic term.

They were active during spring- exploring the woodlands around Ultuna to familiarise with the locality as well as hunt for mushrooms (not the intoxicating ones). He saved the best batch of the collection for later. He didn't know when he would get to use it. It's two days left now to when he flies back to his land and here is (right this moment of time) when he's sitting down as the 'Mushroom sauce' is ready. He carefully collected the fungi, he said, closely resembling Hugh Fearnly's style of speech. He had frozen it.

The rich sauce he made was with a base of fresh cream and yoghurt. The base started with frying old spice seeds (Pimenta) in oil with cimmin seeds ( a variety grown in EU) slightly different from the one used in India. It has a more peppery and minty tinge to it. Then finely chopped onions added. Once the onions turned pasty, the mushrooms went in. Some water added to cook it. Salt and pepper to season it. Then went in the cream and yoghurt. The cream and yoghurt was whisked in water to make an emulsion and then corn flour added to it. This emulsion was added to the pot with the onions. On low heat the mixture turned thick and viscose. The aroma filled the room with the goodness from the woods! Despite being an Indian with love for relatively hot (spicy) food, I am much impressed with a taste of the blend so far. It will be enjoyed with mashed potato replacing its better couterpart, the Czech dumplings. We were too lazy to make it this time.

The other food critics joining in today are both from India and with a love for spicy food. I'm so looking forward to the part where they give their feedback apart from tucking in happy for this meal.
I thank my good friend Pavel Salda for bringing this Czech delicacy to our plates tonite. I wish him all the best for his future. We' ll miss him.

Up up and away, Pavel!