Where: All of Sweden
When: August to december
What: Foraging winter chanterelles
A Swedish friend introduced us to foraging winter chanterelles, and it quickly became a bit addictive. Winter chanterelles, also known as "trattkantareller," are a true Swedish delicacy that you can find in abundance in the forests here.
WHY PICKING WINTER CHANTERELLES?
So, why should you pick winter chanterelles? First, they are a delicious and versatile ingredient that can elevate any dish. Their earthy, slightly peppery flavor makes them perfect for soups, stews, or even a simple sauté. These mushrooms can be found in abundance around here during the season. They are easily overlooked, so if you know how to spot them, you can really enjoy a successful forage.
WHEN AND WHERE TO FIND THEM?
The best time to pick winter chanterelles is from late summer to early winter, especially after a good rain when the forest floor is moist. The weather plays a significant role in how many winter chanterelles you’ll find. If it’s been too dry, these mushrooms might be scarce, as they thrive in damp conditions. A bit of rain is essential to encourage their growth. You’ll typically find them growing in mossy areas, often near coniferous trees like pine or spruce.
IDENTIFYING THE RIGHT MUSHROOM
Winter chanterelles have a distinctive funnel shape with a brownish cap and yellowish stem, which makes them relatively easy to identify. However, always be cautious—there are a few look-alikes, like the false chanterelle, which can cause stomach discomfort. The key difference is that winter chanterelles have ridged, forked gills running down their stem, while the false chanterelle has true gills. If you’re new to foraging, it’s wise to go with someone experienced in the topic the first time. It's also wise to study a local mushroom guide to familiarize yourself with the various species you might encounter.
CLEANING, COOKING AND PRESERVING WINTER CHANTERELLES
Once you’ve gathered your haul, it’s time to clean and prepare them. Cleaning is simple—just brush off any dirt or debris with a soft brush. To cook them, start by frying the chanterelles in a dry pan until the water they release has evaporated. This process intensifies their flavor and makes them ready to be added to your dishes.
If you’ve collected more than you can use right away, there are two great ways to preserve them for later. After frying the chanterelles, you can easily freeze them to use in future recipes. Alternatively, you can dry fresh, cleaned chanterelles by spreading them out on an old newspaper. It takes about a week for them to dry completely. Once dried, you can store them in a jar or grind them into a powder, which adds wonderful flavor to your cooking.
A NOT-SO-TRADITIONAL CHANTERELLE PIE RECIPE
Here’s a recipe I’ve created using the winter chanterelles we found:
Grease a pie dish with some olive oil and line it with filo pastry. Beat three eggs and add two tablespoons of crème fraiche, half a chopped onion, half a chopped clove of garlic, half a cup of grated Västerbotten cheese, a tablespoon of tarragon, and a pinch of salt and pepper. Clean and fry the winter chanterelles (without oil) until the water has evaporated, then add them to the mix. Pour the mixture into the lined pie dish and bake in a preheated oven at 200°C for about 30 minutes. Enjoy this not-so-traditional trattkantarellpaj!
GOLDEN CHANTERELLES
If your lucky, you might also come across the famous golden chanterelles in the forest. These bright yellow mushrooms are highly sought after, and Swedes tend to keep their foraging spots a closely guarded secret. If you’re lucky enough to find them, you’re in for a real treat—they are prized for their delicate flavor and firm texture, making them a favorite in many Swedish kitchens.
Once you've trained yourself to spot mushrooms, you'll find them everywhere, and as I said before, it becomes a bit addictive, haha. So keep your eyes peeled and enjoy the taste of Sweden's forests!
HELPFUL LINKS:
My favourite mushroom guide (in Swedish): bokus.com/bok/9789180378154/stora-svampguiden-lar-dig-kanna-igen-150-svampar/
You can take a course with this guide. She has a book and a great instagram page to learn more about mushrooms (in Swedish): svampboken.se
My foraging calendar: forestjunkie.com/post/foraging-calendar
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