Just been foraging and want to make the best Butter Fried Chanterelles? Here’s the traditional Swedish Chanterelle recipe you have to try!
Butter fried chanterelles is what got me hooked on mushrooms – I am not sure whether it is the delicious creamy taste of the chanterelle or the added satisfaction of picking the mushrooms ourself, but its definitely one for the books!
Whether you have picked the mushrooms yourself, or bought them from the store, this recipe is a great one to try! It works best with fresh mushrooms, although you can also use dried, you just might end up with a slightly different consistency. This simple Swedish chanterelle recipe is a favourite, a quick and easy, delicious meal or snack that can be eaten as a post-foraging snack or as a dinner party favourite.
If you haven’t yet been foraging but are interested, check out my post on foraging in Sweden here!
The Swedish Chanterelle Recipe:
Makes 4
Ingredients:
- 500g chanterelle mushrooms
- 4 Tbsp butter
- 1/4 Tsp salt
- A pinch of pepper
- A small bunch of parsley
- 4 rye crackers (knäckebröd in Swedish, sort of similar to ryveta)
Method:
- Place 100ml water in a sauce pan and add the chanterelles.
- Boil for about 5 minutes, or until all of the water has evaporated and the chanterelles are about half the size.
- Add 3 tbsp butter and the chanterelles to a frying pan.
- Add in the salt and pepper and stir until they have turned a golden brown colour.
- Spread the remaining 1 tbsp butter over the rye crackers.
- Add the fried mushrooms on to the rye crackers and top with chopped parsley!
Extras
You can spice this recipe up a bit by adding some extra ingredients to the butter before adding the mushrooms! A few of my favourites are:
- 2 garlic cloves
- 2 rashers of bacon
- Add thin slices of a hard cheese like chedder or västerbottensost to the rye crackers before adding the mushrooms. It tastes amazing when it melts!
- Spread cream cheese on the crackers instead of butter
