Chanterelles are definitely not Indian, nor are mushrooms. These are "new" vegetables in India, like eggplant and okra in Norway. So what do you do in a fusion kitchen, you take what you have 
In these autumn times, it is tempting to use moose and deer, to get a variation from the delicious chicken and minced meat. If you don't have moose or deer available, you can use something else – just remember to adjust the cooking time accordingly! You can of course cut out the chili or add more as desired in the recipe. I think the stew can be eaten as it is without anything else, but according to the test rabbits, it tasted good with rice.
Chanterelle and elk stew
5 tablespoons ghee
150 g onion cubes
600 gr elk meat
3 cloves grated garlic
1 ½ tablespoons ginger
1 teaspoon turmeric
1 tsp chili powder
5 peppercorns
250 g diced squash
200 gr chanterelles
1 red bell pepper
5 florets of broccoli
2 dl light sour cream or Creme Fraiche
1-2 dl heavy cream
2 dl water
1 handful of cranberries
2 tablespoons mango and lime chutney
salt to taste
1 tsp garam masala
Procedure:
- Heat ghee, fry onion cubes until light brown, add grated garlic, turmeric, ginger and peppercorns. Mix everything well and let the meat cook ¾ of the way through. If it starts to burn, add a little water.
- Add the vegetables to the pot, cook for 5 minutes. Continue with sour cream, heavy cream and water. Cook for another 5 minutes or until the vegetables are cooked through.
- Add cranberry, mango and lime chutney. Season with salt and finish with garam masala.
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