Few ingredients signal the arrival of Swedish autumn quite like chanterelles. Golden, peppery and highly prized, they are often at their best with very little added to them: butter, cream and a good piece of toasted bread.
In Sweden, chanterelles are commonly called kantareller and are sometimes referred to as “forest gold.” Visit Sweden describes them as the country’s most sought-after and popular mushrooms to forage, particularly in late summer and autumn.
Creamed chanterelles on toast are a classic way to serve them. The recipe is quick enough for lunch but rich enough to work as a starter for an autumn dinner.
Swedish Chanterelle Toast
Serves: 4 as a starter
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
- 14 oz / 400 g fresh chanterelles
- 2 shallots, finely chopped
- 3 tbsp / 45 g butter, divided
- ½ cup / 120 ml heavy cream
- 1 tsp fresh lemon juice or a small splash of white wine vinegar
- 2 tbsp chopped chives or parsley
- Salt and freshly ground black pepper
- 4 thick slices sourdough or country bread
Method
- Clean the chanterelles carefully with a mushroom brush or slightly damp cloth, removing any forest debris. Halve larger mushrooms and leave smaller ones whole.
- Place a wide frying pan over medium-high heat. Add the chanterelles to the dry pan and cook for a few minutes until they release their moisture and the liquid begins to evaporate.
- Add 2 tablespoons of the butter and the shallots. Cook for another 3–4 minutes, until the mushrooms begin to brown and the shallots are soft.
- Lower the heat and add the cream. Simmer gently until it thickens enough to coat the mushrooms. Stir in the lemon juice and herbs, then season with salt and pepper.
- Meanwhile, toast the bread until crisp and golden. For a richer version, fry it in the remaining tablespoon of butter.
- Spoon the hot chanterelles generously over the toast and serve immediately.
Why chanterelles matter in Sweden
Mushroom picking is closely associated with late summer and autumn in Sweden, helped by the country’s broad public access to nature. Good chanterelle locations are famously guarded secrets, often passed between family members rather than freely shared.
Once picked, the mushrooms rarely need complicated treatment. Visit Sweden specifically recommends frying chanterelles in butter and serving them on toast, and chanterelle toast is also a familiar side dish at Swedish crayfish parties in August and September.
If you cannot find fresh chanterelles
Chanterelles are the traditional choice, but other flavorful wild mushrooms can work. Avoid washing mushrooms under running water unless necessary, as they absorb moisture quickly. If you are foraging rather than buying them, only eat mushrooms you can identify with certainty.
Featured image credit: Sofia Holmberg / Unsplash.
