We have just had a week with loads of rain showers and today the sun was shining & it means that the forest is full of mushroom and berries. So we packed the backpack with coffee and smorgas! – we are from Scandinavia – after all Put on our hiking gear and off we went as merry dwarfs to the forest.
On our way to the forest we did see wild strawberries and blueberries, tasted just a few, we wanted to go further away from the road before starting to have a feast in wild berries.
In the forest we were not disappointed; wild strawberries in abundance and loads of blueberries – we had to walk another hour’s time before we saw the first mushrooms “chanterelles” and picked two big handful each, enough for two generous servings of Chanterelles Stew.
We always use the same recipe, the season is fairly short, so we just make our favorite. The original recipe calls for butter and full fat cream but it is easy to replace with vegan ingredients as we have done for years by now. We serve with rye bread again we are from Scandinavia, so a natural choice. You can use the bread of your preference, only thing is don’t use a sour bread with a too sourish taste, it ruins the mild taste of the musrooms.
- 5 handfuls of chanterelles
- 3 small onions - ordinary zittauer (yellow) chopped
- 2 Tbsp coconut oil
- 2 Tbsp coconut cream
- salt & white pepper to taste
- Clean the chantarelles with a brush - do NOT wash them in water
- Peel and chop the onions
- Heat the pan add the coconut oil, when fluently add the chantarelles, let fry until dry (they will release some liquid just let them stay on the pan)
- Add the onions, fry for approximately 10 minutes
- Add the coconut cream and cook for 8-10 minutes, the chantarelles must be soft not chewy