Dive into a Culinary Adventure with Holmstock Travel:

Discover the Golden Treasures of Chanterelles in Sweden and Finland

© Paul Diaconu

6 Delicious, inspiring chanterelle recipes to excite you.

At Holmstock Travel we specialize in creating immersive trips that go beyond sightseeing. We focus on unique experiences that stimulate the senses and ignite a sense of adventure. In our mission to introduce our customers to the wonders of Sweden and Finland, we have discovered a hidden culinary gem that truly embodies the essence of Scandinavian cuisine: the chanterelle, often referred to as the "gold of the north".

The Hunt for Chanterelles: Exploring Scandinavian Forests

When you travel with us, you can explore the lush forests of Sweden and Finland while taking exciting hikes in search of these sought-after mushrooms. Chanterelles are known for their unique flavor and delicate texture, making them a beloved ingredient in gourmet cuisines around the world. With Holmstock Travel you get the chance to pick chanterelles yourself, under the guidance of local experts who know the forests like the back of their hand.

A Royal Culinary Experience:
Dine at the Finnish Saimi Hoyer

One of the highlights of our chanterelle picnic expeditions is a visit to the renowned Mrs. Saimi Hoyer, affectionately known as the Queen of Chanterelles. Tucked amid Finland's serene landscapes, Mrs. Hoyer's charming hotel serves as the perfect base after a day of exploration. Here our guests are treated to the ultimate culinary experience, as they enjoy a specially curated chanterelle menu prepared by a top chef, showcasing the versatility and exquisite flavors of these forest gems.

Nutritional value of Chanterelles:
Natural Superfood

But chanterelles aren't just tasty – they're also packed with nutrients. Packed with vitamins, minerals and antioxidants, these mushrooms provide a healthy boost to any meal. Whether you eat them fresh or dried, chanterelles add a touch of luxury to dishes and take them to gastronomic heights.

Nordic Taste Experience at Home:
Cooking with Chanterelles

Once home, the culinary adventure continues as you bring the flavors of Sweden and Finland into your own kitchen. From hearty soups and creamy risottos to savory pies and decadent pasta dishes, the possibilities are endless when it comes to cooking with chanterelles. And with their rich, earthy flavor, these mushrooms will tantalize the taste buds of even the most discerning palates.

Join a chanterelle picking excursion in Sweden and Finland with Holmstock Travel - see our journey to Savonlinna, Southern Finland and discover the secrets of Scandinavian cuisine, while creating memories that will last a lifetime. Whether you're a seasoned foodie or simply looking for a unique culinary experience, our tailor-made tours promise to ignite your passion for travel and gastronomy.

Chanterelle recipes:

TIP : Dried chanterelles have a stronger flavor than fresh chanterelles. Often you only need 1/3rd to 1/2nd of the amount when cooking with dried chanterelles.

Creamy Chanterelle Soup:

- Ingredients:
- 300 g fresh chanterelles
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 4 cups vegetable or chicken stock
- 1 cup of cream
- Salt and pepper to taste
- Instructions:
1. Heat the chopped onion and garlic in a large pan until translucent.
2. Add the chanterelles and fry until they release their moisture and become soft.
3. Pour the vegetable or chicken stock into the pan and bring the mixture to the boil. Let simmer for about 10 minutes.
4. Use a hand blender to puree the soup until smooth.
5. Stir in the cream and season with salt and pepper.
6. Serve hot, garnished with fresh parsley if desired.

Chanterelle Paste:

- Ingredients:
- 300 g fresh chanterelles
- 250 g pasta (such as tagliatelle or penne)
- 2 cloves of garlic, finely chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Grated Parmesan cheese to serve
- Instructions:
1. Cook the pasta according to the instructions on the package until al dente. Drain and set aside.
2. In a large frying pan, heat the olive oil over medium heat. Add the minced garlic and fry until fragrant.
3. Add the chanterelles to the pan and fry until golden brown and soft.
4. Mix the cooked pasta with the mushrooms until well mixed.
5. Season with salt and pepper.
6. Serve hot, sprinkled with grated Parmesan cheese.

Chanterelle Omelette:

- Ingredients:
- 200 g fresh chanterelles
- 4 eggs
- 1 tablespoon of butter
- Salt and pepper to taste
- Instructions:
1. Clean the chanterelles and slice them thinly.
2. In a small bowl, beat the eggs with salt and pepper.
3. Heat the butter in a non-stick pan over medium heat.
4. Add the chanterelle slices to the pan and fry until golden brown and soft.
5. Pour the beaten eggs over the mushrooms in the pan.
6. Cook the omelette until the eggs are set, then fold it in half and serve hot.

Chanterelle tart:

- Ingredients:
- 300 g fresh chanterelles
- 1 sheet of puff pastry, thawed
- 1 onion, thinly sliced
- 100 g goat cheese
- Fresh thyme leaves
- Salt and pepper to taste
- Instructions:
1. Preheat the oven to 200°C.
2. Roll out the puff pastry on a baking tray lined with baking paper.
3. Divide the thinly sliced ​​onion evenly over the puff pastry.
4. Place the chanterelles on the onions.
5. Crumble the goat cheese over the mushrooms and sprinkle with fresh thyme leaves, salt and pepper.
6. Bake the pie in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
7. Serve hot, sliced.

Chanterelle Risotto:

- Ingredients:
- 300 g fresh chanterelles
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 cup Arborio rice
- 4 cups vegetable or chicken stock
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
- Instructions:
1. Fry the finely chopped onion and garlic in a large frying pan until translucent.
2. Add the Arborio rice to the pan and fry for a few minutes until fragrant.
3. Pour in the dry white wine and cook until it is absorbed by the rice.
4. Begin adding the vegetable or chicken stock to the pan, a ladleful at a time, stirring constantly and allowing each addition to be incorporated before adding more.