All About the Veg! is a bi-weekly recipe column in which Best of Vegan contributor Seiran Sinjari breaks down one amazing plant at a time. In today’s column, she talks about chanterelle mushrooms, also known as ‘forest gold’ in Swedish. Her recipe for Swedish Vegan Creamed Chanterelles Toast is s perfect end of summer/beginning of fall treat.
Forest gold season is here! I’m talking about golden tender chanterelle mushrooms, what we also refer to as ‘forest gold’ in Swedish. It almost feels too good to be true that you can just walk out to the woods, enjoy nature, breathe fresh air and come back home with a basket full of freshly picked chanterelles. That’s forest magic. If you don’t have access to that kind of forest magic or more importantly if you’re not sure which mushrooms to pick, please get them from a local market instead, now’s the perfect time!
I’m sharing a classic Swedish-style recipe this week. Before experimenting or cooking elaborate meals with chanterelle mushrooms, we always and I mean ALWAYS, make the classic ‘Kantarelltoast’ (Chanterelle Toast in Swedish) with the first chanterelle mushrooms of the season, it’s simply a must. Simple and absolutely delicious, a taste of the end of summer/beginning of fall.
There are a couple of varieties of our beloved Chanterelle Toast but they are all pretty similar. You can simply fry the chanterelles in some butter with salt and pepper and add them to the toast, you can then also top the toast with some cheese and pop them under the grill. Another way to make them is to add cooking cream to make them really creamy and that’s what we’re doing today, works so good with some crusty rustic grilled bread.
To add a little sweet contrast we’re also finishing them with some blackcurrant jelly, lingonberries would also work (think Swedish (no)meatballs with cream sauce and lingonberry jam, it’s the same concept here). To make it a little fancy we’ll also add a little bit of vegan parmesan but we’ll skip the oven part, we’ll be way too hungry by the end of our chanterelle toast making!
- 350 g Chanterelle mushrooms, cleaned and bigger ones torn into smaller pieces
- 1 shallot or small yellow onion, finely chopped
- 1 ½ tbsp vegan butter
- 150 ml vegan cooking cream (such as unsweetened soy or oat based cream for cooking)
- ½ tsp dried thyme
- salt & freshly cracked black pepper to taste
- 2 tbsp blackcurrant jelly
- 2 tbsp grated vegan parmesan
- 1 tbsp finely chopped parsley
- 2 big slices of rustic bread grilled with some olive oil or vegan butter
- Heat a pan and add the chanterelle mushrooms. Cook over medium heat, while occasionally stirring, until most of the liquid the mushrooms have released has evaporated.
- Then add butter, onions, thyme, salt & pepper. Stir well and cook until the onions have turned translucent. Add the cooking cream and let simmer for a couple of minutes until it has thickened a little. In the meantime, prepare the bread slices.
- Spoon the creamy chanterelle mushrooms on top of the bread slices, top with vegan parmesan, black pepper, parsley and finish them off with some blackcurrant jelly.
Find more of Seiran’s recipes at @legallyplantbased.
Recipe, text, and photography by Seiran Sinjari.
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