When I was in Sweden my mom had picked so much chanterelle mushrooms and I got a big bag of them to take home to Iceland. So lucky! In Sweden it’s like finding gold in the forest if you see these yellow mushrooms, they are very expensive if you buy them fresh in stores. I wish it would be easier to find fresh chanterelle here in Iceland, I’ve just seen it one or two times in Hagkaup. But someone told me they would come in later, so we will see.

I didn’t want to freeze these golden mushrooms, so me and S ate all of them in 3 days haha. We did chanterelle toast that is very classic to do in Sweden. You just fry them in a lot of butter with some salt, white pepper and parsley. Then serve it on a toasted bread slice, so simple and so good.

And then I did this delicious pasta, yum!

4 port.

500 g Pasta, tagliatelle
olive oil

Chanterelle mushrooms and butter

3 shallot, finely chopped
2 garlic cloves, finely chopped
3dl creme 15%
3/4 stock cube (mushroom flavour)
about 1/2 dl of fresh theme, rosmarin and parsley, chopped
1/2dl creme fraiche
salt and pepper

Freshly grated Parmesan cheese, for serving


Bring a large pot of water add a lot of salt and olive oil and let it boil.  Add the pasta and cook until al dente.

Meanwhile you’re cooking the pasta. Fry the chanterelle in a lot of butter until they get a nice brown colour and put it a side.

In a large pan over high heat, add some olive oil. Add garlic and the shallot, stir frequently for about 1 minute.

Add the creme and then the stock cube. Let it cook for 2-3 minutes. Lower the temperature. Add all the fresh herbs and then the creme fraiche, Stir everything together. Taste and adjust for seasoning. You can also add more creme if you need.

Add the pasta with some pasta water and the fried chanterelle, toss around. Serve with grated Parmesan.


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