Chanterelles. The autumn veggies are very soon to be found in both farmers markets, but until then I’m indulging myself in the bits of summer. The peppery, nutty and sometimes floral notes of the beautiful chanterelles becomes even more distinct, when fried in butter for just a few minutes, to soften them a bit, without making them soggy.
Denmark is not big on chanterelles, so most of these amazing mushrooms are thankfully brought to us by the neighbors. Sweden produces lovely, almost “meaty” chanterelles, much more tasty than the polish variety we can choose from. It’s not a cheap mushroom, I must say, but the flavor is definitely worth a little extra. Instead of using your savings, go foraging with family and friends – chanterelles are easily recognisable if you live in an area, where they grow, often in forest with moss and moist soils. In Denmark you can spot good places for picking chanterelles using Byhøst.
Danish Beer Vinegar.
To match the mustard and umami flavor I love adding a splash of acidity to my mushroom dishes. Either by adding dry sherry, wine or vinegar. Not much, just enough to bring the flavors a live and avoid the boring blandness, that some mushroom dishes posses. Beer vinegar is a new product in Denmark and only one of the local beer brewers are also fermenting his tasty beer into even more tasty vinegar. I used the wheat beer vinegar because it’s vibrant, fruity and not to sour, but if you can’t find it use apple or cider vinegar instead.
Sauteed chanterelles and radishes
- Total Time: 18 minutes
- Yield: 4 servings
Description
A delightful side dish featuring golden chanterelles and creamy roasted radishes, enhanced with a splash of beer vinegar for a vibrant finish.
Ingredients
- 20 radishes, halved
- 100-150g chanterelles, cleaned with a soft brush
- 10g unsalted butter
- 3 tsp (15 ml) beer vinegar or apple/cider vinegar
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Halve the radishes and clean the chanterelles using a soft brush to remove any dirt.
- Melt the butter in a pan over medium heat. Once the butter has finished bubbling, add the radishes.
- Fry the radishes for 3-4 minutes, stirring occasionally, until they start to soften and become slightly golden.
- Add the chanterelles to the pan and sauté for another 3-4 minutes until they are tender but not soggy.
- Drizzle the beer vinegar over the vegetables and stir to combine. Season with salt and pepper to taste.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- If beer vinegar is unavailable, apple or cider vinegar can be used as a substitute.
- Foraging for chanterelles can be a fun activity if they grow in your area.
- This dish pairs well with grilled meats or a piece of baked cod.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3
- Sodium: 150
- Fat: 5
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
- Cholesterol: 10
Find it online: https://honestcooking.com/chanterelles-radishes-beer-vinegar/
Tasty wheat beer vinegar from Herslev Bryghus – use apple vinegar if you can’t find beer vinegar.
Photos by Mia Irene Kristensen
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Frequently Asked Questions
What is beer vinegar and what can I use instead?
Beer vinegar is a specialty product made by fermenting beer — I use a Danish wheat beer vinegar that is vibrant, fruity, and not too sour. If beer vinegar is unavailable, use apple or cider vinegar; both work perfectly.
Why are radishes a good pairing for chanterelles in this dish?
Sautéing radishes makes their normally sharp, mustardy taste milder and softens their texture to almost creamy — a contrast that complements the peppery, nutty floral notes of butter-sautéed chanterelles.
How do I keep the chanterelles from going soggy?
Fry the chanterelles in butter for just a few minutes to soften them without making them soggy. Add them after the radishes and sauté for only 3–4 more minutes over medium heat before adding the vinegar.
