The taste of Swedish forest: Chanterelle toast with melted cheese

This recipe is from the brilliant cookbook The best vegetarian cookbook by Norwegian chef Hanne-Lene Dahlgren. We’re so happy to have been given permission to share it with you! This quintessential Swedish dish has the perfect mixture of sweetness and umami from the chanterelle mushrooms, tartness from the vinegar and soft creaminess from the cream and butter.

This is perfect as a treat on Saturday night, a light lunch or a delicious starter. Using good bread is essential – make your own or find your local baker’s most tempting loaf.

If you want more mouth-watering, meat-free recipes, we strongly recommend her cookbook and following her on Instagram @hannelenesvegetar.

Serves two.

Ingredients

200g chanterelle mushrooms
2 tbsp butter, plant-based or regular
2 medium shallots, halved and sliced
100ml single cream or crème fraiche, plant-based or regular
½ tbsp concentrated stock
1 tsp vinegar, such as red wine vinegar (optional – you can substitute with lemon juice)
A handful of flat leaf parsley, coarsely chopped
Salt and pepper

4 slices of good bread, like farmer’s bread
Butter for the bread, plant-based or regular

Toppings
Cheese, plant-based or regular – you decide the amount
A little fresh flat leaf parsley

Method

1. Preheat the oven to 225°C (440°F).
2. Cook the chanterelles in a dry frying pan over medium heat until all the liquid has evaporated.
3. Add the butter and onion and cook until the onion is soft.
4. Add the cream and concentrated stock, and boil to reduce.
5. When the mixture is quite thick, stir in the vinegar or a little lemon juice and the parsley. Season with salt and pepper. Remember that the cheese you use on top might also be salty, depending on what cheese you choose.
6. Toast the bread in a toaster and spread with a little butter, or toast the bread with butter in a frying pan.
7. Split the mixture between the slices of toast, top with cheese and bake in the oven for about 10 minutes, until the cheese is golden. Sprinkle parsley on top before serving if you’d like.