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Recipes with chanterelle

3 recipes that use chanterelle, with photos, step-by-step instructions and cook times. The quickest, Kantarelltoast, takes 15 minutes. It is most often cooked with butter, dill and double cream.

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KantarelltoastChanterelle toast

Kantarelltoast is the dish Swedes wait all year for: in August and September, after a day picking golden chanterelles in the forests from Småland to Norrland, they fry them in butter with shallot, add a splash of cream and pile them on toast for a quick supper or starter. The mushrooms are peppery and almost apricot-scented, and the cream turns them silky. If you forage, only eat mushrooms you are certain of; shop-bought chanterelles are safest. The most common mistake is washing chanterelles under the tap, which makes them soggy; brush them clean and dry-fry them first to drive off their water. Chef's tip: a little grated Västerbotten-style hard cheese on top is classic, but check it is made with vegetarian rennet.

15 minScandinavianSnacks & Starters
by KrazyBadal 0 views

SienisalaattiMushroom and onion salad

Every Finnish autumn, families head into the forests with baskets for mushroom picking, and in the past the haul was salted in barrels for winter; sienisalaatti, a creamy salad of salted milk caps or blanched forest mushrooms with onion and cream, is the result, served on the Christmas table and with boiled potatoes and rye bread. This version uses shop-bought mushrooms such as chanterelles, oyster or chestnut mushrooms, blanched and dressed. Never eat wild mushrooms unless an expert has identified them. A common mistake is dressing wet mushrooms, which makes a watery, bland salad. Chef's tip: squeeze the blanched mushrooms gently in a towel and let them cool completely before folding in the cream.

20 minScandinavianSaladsGluten free
by KrazyBadal 0 views

Chanterelles in cream

From July, roadside sellers along the lake roads of Masuria hold up baskets of golden chanterelles, and holidaymakers in Mrągowo and Giżycko cook them the same evening. The mushrooms are fried with onion until their juices cook away, then bathed in sour cream and dill, giving a sauce that is peppery, faintly apricot-scented and very rich. Spoon it over new potatoes, buckwheat or a thick slice of toast. Where most people go wrong is washing chanterelles under the tap, so they boil in their own water and turn rubbery. Only eat wild mushrooms you have bought from a trusted seller or that an expert has identified. Chef's tip: brush the mushrooms clean, tear large ones and cook them in a hot, wide pan so they sear rather than stew.

25 minPolishVegetarianGluten free
by KrazyBadal 0 views

Goes well with chanterelle