Featured on the front page of Kalle Bergman’s cookbook NØRTH – Scandinavianish Cooking, this is an homage to the many delicious treasures of the forests.
Foraging was always huge in Scandinavia, way before it became a trend with Michelin starred chefs across the globe. Most Nordic kids grow up searching for plump blueberries, picking tart lingonberries, or looking for the gloriously sweet wild strawberries. We all know that the forests, streams, beaches and fields hide immeasurable delicious treasures, and we learn early on to appreciate them.
One of the most beloved treasures we (and many other regions across the globe) have are the chanterelles. Enchantingly shaped, they are considered foraging royalty in the north, and the locations of good picking spots are guarded more carefully than some state secrets. 
Chanterelles are incredible, and they have their entirely own characteristic among mushrooms. Fruity, nutty, slightly peppery and with a fabulously meaty texture, I find them almost irresistible. I often sauté them with a dash of heavy cream and some fresh parsley, served on a butter fried toast – but just a little bit of garlic, thyme, rosemary, and butter is probably my favorite preparation. Place on a large plate in the middle of the table, and serve with some grilled garlic bread on the side. A favorite fall appetizer.
How to Make Pan Roasted Chanterelles with Garlic Bread
1. Prepare the Garlic Bread
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Make Garlic Butter: In a small bowl, mix together softened butter, finely chopped garlic, and salt until well combined.
- Butter the Bread: Spread a generous layer of the garlic butter over each slice of rustic bread.
- Bake the Bread: Arrange the buttered bread slices on a baking sheet and bake in the preheated oven for about 8-10 minutes, or until the edges are golden and crispy. Remove from oven and set aside.
2. Clean the Chanterelles
- Rinse and Dry: Rinse the chanterelle mushrooms gently under cool running water to remove any dirt or debris. Be careful not to soak them. Pat dry thoroughly with paper towels.
3. Cook the Chanterelles
- Preheat Skillet: Heat a large skillet over medium-high heat until hot.
- Sauté the Mushrooms: Add the chanterelles to the skillet in a single layer, ensuring they have enough space to cook evenly. Sprinkle with flake salt and cook, stirring frequently, until they begin to release their natural juices.
- Evaporate Liquid: Continue cooking the mushrooms for an additional 5-10 minutes, or until all the liquid has evaporated and the chanterelles have started to brown slightly.
4. Add Butter and Herbs
- Lower Heat and Add Ingredients: Reduce the heat to medium-low. Add butter, chopped garlic, fresh thyme, and a few sprigs of rosemary to the skillet.
- Flavor the Mushrooms: Stir occasionally and allow the mushrooms to cook in the butter and absorb the flavors. Cook for an additional 3-5 minutes, or until fragrant and slightly crispy around the edges.
5. Finish and Serve
- Season: Add freshly ground black pepper and adjust salt to taste.
- Serve: Arrange the chanterelles on a serving plate. Garnish with fresh rosemary sprigs for an aromatic presentation and serve with the warm garlic bread.
Recipe Notes
- Choose the Right Mushrooms: If chanterelles aren’t available, you can substitute with other wild mushrooms, like shiitake or cremini, though the flavor will vary.
- Avoid Overcrowding: Ensure the mushrooms are spread in a single layer in the skillet to allow even browning. Overcrowding can lead to steaming rather than roasting.
- Herb Substitutions: If you don’t have fresh thyme or rosemary, dried versions can be used in smaller amounts, but fresh herbs provide the best flavor.
- Storage: Any leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat.
Buy the NORTH – Scandinvianish cookbook here.
NØRTH Cookbook Recipe – Pan Roasted Chanterelles
- Total Time: 30 minutes
- Yield: Serves 2-4 1x
Description
Featured on the front page of Kalle Bergman’s cookbook NØRTH – Scandinavianish Cooking, pan-roasted chanterelles, served with garlic bread and fresh herbs, is an homage to the many delicious treasures of the forests.
Ingredients
For the Chanterelles:
8 oz (225 g) chanterelle mushrooms
3/4 tsp flake salt
2 1/2 tbsp unsalted butter
3 cloves garlic, crushed and finely chopped
1 tbsp fresh thyme
1/4 tsp freshly ground black pepper
Fresh rosemary sprigs
For the Garlic Bread:
4 slices of rustic bread
1/4 cup (60 g) unsalted butter, softened
2 cloves garlic, finely chopped
1/4 tsp salt
Instructions
1. Preheat the Oven and Prepare Garlic Butter
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Make Garlic Butter: In a small bowl, combine softened butter, chopped garlic, and salt. Stir until well mixed.
2. Prepare the Garlic Bread
- Spread Butter: Spread a generous layer of garlic butter on each slice of rustic bread.
- Bake: Place the bread on a baking sheet. Bake in the preheated oven for 8-10 minutes, or until the bread is golden and crispy around the edges. Remove from oven and set aside.
3. Clean the Chanterelles
- Rinse and Dry: Gently rinse the chanterelle mushrooms under cool running water to remove any dirt or debris. Carefully pat them dry with paper towels. Note: Avoid soaking the mushrooms, as they may absorb too much water.
4. Cook the Chanterelles
- Initial Searing: Heat a large skillet over medium-high heat. Add the chanterelles in a single layer, giving them enough space to cook evenly.
- Season and Cook: Sprinkle the mushrooms with flake salt. Cook, stirring frequently, until the mushrooms start to release their natural juices, about 5 minutes.
- Continue Cooking: Allow the liquid to evaporate completely, stirring occasionally, for an additional 5-10 minutes, or until the chanterelles start to brown slightly.
5. Add Aromatics and Finish Cooking
- Add Butter and Herbs: Reduce the heat to medium-low. Add the butter, chopped garlic, fresh thyme, and a few sprigs of rosemary to the skillet.
- Infuse Flavors: Stir occasionally, allowing the mushrooms to absorb the butter and herbs, cooking for an additional 3-5 minutes until they are golden and fragrant.
- Season: Sprinkle with freshly ground black pepper and adjust salt to taste, if needed.
6. Serve
- Plate and Garnish: Arrange the pan-roasted chanterelles on a serving plate and garnish with fresh rosemary sprigs. Serve with garlic bread on the side.
Notes
- Cleaning Mushrooms: Avoid soaking chanterelles in water as they can absorb it and become soggy. Rinse them quickly under cold water and dry with paper towels.
- Cooking Time: Ensure all liquid is evaporated before adding butter and aromatics for the best flavor.
- Garlic Bread Alternative: If short on time, toast the bread and rub a fresh garlic clove over it instead of making garlic butter.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Appetizers
- Method: Pan Frying
- Cuisine: Scandinavian
Nutrition
- Serving Size: 4 oz and 2 slices of garlic bread
- Calories: 320
- Sugar: 2g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
