The fresh chanterelles from Sweden have arrived in our vegetable markets, and I couldn't be more delighted about it. Even our tiny local supermarket has some! Chanterelles are my favourite mushrooms and I like using them whenever I can get hold of them. They are the true gold of the north and this is my favourite kind of comfort food.
This time I made a Nordic chanterelle classic, buttered chanterelles with onion on toasted rye bread. I also added some garlic, salt, ground black pepper and fresh thyme. I quickly fried the mushrooms in butter, but had to be careful not to fry them too long, as they can easily get soggy, and they only need a very brief frying. I rarely use real butter these days, but for some dishes it's definitely worth it.
The seedy rye bread was also from a local bakery that make such tasty breads and pastries. I have actually found my sweet tooth a little bit here again due to the pastries and lovely ice-cream available.
This was a wonderful Sunday brunch for us, which we will be enjoying more often in this fresh wild mushroom season. I'm even planning to freeze some, now that I'm at the source.