Like any true Swede I go extra nutty this time of the year and just want to spend hours of valuable time hunting for yellow, heavenly tasting chanterelle mushrooms. I used to pick baskets full of them in Sweden. Here — not so much. Not for lack of trying. For three years in a row I have bribed (forced) the family into the deep forests with the goal to find our own secret chanterelle spot.
We always come home empty handed. Instead I have had to humiliate myself and walk into the nearest, local fine food market and buy a good amount so we can save the day and have that CHANTERELLE TOAST I have been craving since the previous season!
1. Clean mushrooms with a dry brush. Do NOT wash them.
(If the chanterelles are large, slice them; otherwise leave them whole).
2. Finely chop some Shallots and a garlic clove (1/2). And a little bit of parsley for garnish.
4. In a pan heat olive oil and butter.
5. Sauté the mushrooms over high heat until browned (3-4 minutes).
6. Add the onions and garlic and cook for another minute or two.
7. Remove from heat and season well with salt and pepper (I like them salty).
3. Grill bread slices (in pan) on both sides lightly, rub one side with garlic, drizzle with olive oil.
8. Top the grilled bread/bruschetta a with the warm chanterelles, sprinkle some parsley on top and serve immediately.
(Serve with a glass of good white wine!)
In celebration of fall, I now carry Ilse Jacobsen’s fabulous rubber boots in orange (with black laces) in my store. They stick out (just like all chanterelles should – ha!!) and I personally love that about them.
Happy new week friends!
P.S I went to a fun and wild Swedish craw fish party this past weekend (imagine 100+ ABBA grooving Swedes). Thank you Ulrika, Sofia + the entire gang – you are the best! So many friends I had not seen all summer. Very fun!