Chanterelles may be a delicacy in Sweden but if you can’t source them locally in the wild, thankfully they’re now more widely available in stores. This recipe makes an excellent starter and can be adapted to serve as canapés with drinks too – simply cut the toasted sourdough into smaller-sized pieces.
Serves 2 as a starter or 6 as canapés
300g (101⁄2oz) chanterelle mushrooms, cleaned
25g (1oz) butter
2 slices of sourdough bread
1 fat garlic clove, finely chopped
small bunch of parsley, roughly chopped
- Brush the mushrooms with a pastry brush or dab with a little damp kitchen roll to remove any grit. Tear the larger mushrooms into bite-size pieces.
- Melt the butter in a large saucepan over a medium heat. Add the mushrooms and fry gently, for about 5 mins, taking care not to crowd the pan or the mushrooms will steam. Toast the sourdough bread.
Once the mushrooms are golden brown and soft, add the garlic and fry for a further minute or two. Stir through the parsley just before serving and season with plenty of sea salt and freshly cracked black pepper. Spoon onto the toasted sourdough along with plenty of the garlicky butter.