Another great thing about autumn in Sweden; the forest is full of gold in the form of beautiful chantarelles. Every Swede goes nuts and suddenly spends hours picking mushrooms and cooking. I’m no exception, except for the fact that I am way too lazy to go out in to the woods to pick mushrooms and if I did, there’s a big chance that I would end up picking all the poisonous ones… So if you’re like me, take the certain route and buy your mushrooms at the market or at the grocery store. They taste just as good, I promise! I make my own lingonberry jam (another super Swedish thing to eat) because it’s so simple and tastes much better than the mass produced stuff!
400 g fresh chantarelles
5 dl cream
1 yellow onion
1 garlic clove
game stock or meat stock
1 dl water
salt & white pepper
A pinch of ground rosé pepper
Butter to fry in
500 g fresh lingon berries
3,5 dl white sugar
Clean the chantarelles well using a mushroom brush (you can also use a paper towel) and finely chop the onion.
Heat up a pan and throw in the onion and the chantarelles together with a dab of butter. Season with salt and pepper. Fry until the mushrooms have let out most of their moisture. Add cream, stock and a bit of water. Let simmer for a few minutes.
Season with a pinch of rosé pepper. If needed, make the sauce a bit thicker using cornstarch and water.
Crush the garlic clove and rub on 4 slices of toasted sourdough bread. Top the toast with the chantarelle sauce, add a fresh twig of thyme and serve with the lingonberry jam.
Clean and wash the lingonberry thoroughly. Put them in a large bowl and add the sugar a little at a time, while stirring roughly with a wooden spoon or fork until the berry’s are a little mushy.
Put the jam in clean, dry glass jars and store in the fridge or in a dark cupboard. You can also freeze the jam to make it last longer.