Chanterelle butter
The Swedish word for fungus is ‘svamp’ Popular mushrooms in Sweden include the trumpet chanterelle, black chanterelles and hedgehog mushrooms. By far the most famous fungi is the golden chanterelle, with its woody, peppery flavour, it can be picked throughout the summer and into early autumn. You will seem them in abundance in the Food Halls and open-air markets in Stockholm.
The most traditional way to prepare wild mushrooms is to sauté them with butter and pile them high on a piece of toast, simple and delicious but there are so many other ways to prepare these delicate golden fungi. Although most mushrooms, wild or cultivated, dry well, chanterelles lose a lot of their excellent flavour when dried. Fortunately, there are several other ways to successfully preserve them. The best way is to freeze them, but you need to cook them first.
Clean the chanterelles, they are often quite gritty. Heat a frying pan over a low to medium heat, do not add any oil or butter. Add the mushrooms and cook, stirring or tossing constantly, until all their juices are reabsorbed. This should take about 5 to 10 minutes. Cool and transfer to a plastic container or freezer bag.
Another way is to pickle them, delicious served with a hearty game casserole but let’s start with a simple butter, serve with sourdough bread or crispbread but also good with fish and meat.
Chanterelles
This butter works well with fish, meat and vegetable dishes or simply with crispbread or sourdough.
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Whipped Chanterelle Butter
Prep
Cook
Total
Yield 8-10 Servings
Ingredients
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150g Chanterelles
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1 Shallot
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1 Clove of Garlic
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1 Tbls + 220g Unsalted Butter, room temperature
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1/2 tsp Maldon Salt
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A few turns of freshly Milled Pepper
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1 tsp Lemon Juice
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60ml Whole Milk
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1 Tbls chopped flat leaf Parsley and 1/2tsp fresh chopped thyme leaves
Instructions
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Start by cleaning your mushrooms a few hours before you need them and you'll have clean dry mushrooms when you're ready to cook. Clean chanterelles require just a little brushing, but from some habitats they're dirty and must be rinsed. Leave to dry on a piece of kitchen paper for several hours.
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Finely chop the shallot and clove of garlic followed by the chanterelles. Add 1 Tablespoon of butter to a frying pan and add the shallot, garlic and and saute on a low heat until translucent, increase the heat and add the finely chopped chanterelles. Saute until all the liquid from the mushrooms has evaporated. Cool.
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Take the room temperature butter and beat with the milk on low in a standard mixer for a minute then, mix on high for 2-4 minutes, or until the butter is whipped and fluffy. Add a squeeze of lemon juice and the chopped parsley, thyme, salt, pepper and the cooled chanterelle mixture, whisk briefly again then serve.
*Store in the fridge for 5-7 days.
Courses Lunch Dinner
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