Forest Kitchen & Recipes
From forest to skillet and ember: delicious recipes for wild mushrooms, berries, and herbs.
Campfire Chanterelles on Buttered Rye Bread
Golden wild chanterelles freshly picked from the woods, sautéed over hot coals in rich farm butter, and served on crusty toasted dark rye bread.
Campfire Ember Potatoes with Creamy Chanterelle Sauce
Whole potatoes baked in glowing campfire embers, split open and smothered in a rich, buttery chanterelle cream sauce.
Classic Creamy Chanterelle Sauce with Fresh Dill
The undisputed crown jewel of Nordic summer: chanterelles sautéed in rich butter, simmered with sweet onions, cream, and fresh garden dill over baby potatoes.
Chanterelle and Creamy Goat Cheese Quiche with Thyme
Flaky buttery pastry crust filled with caramelized golden chanterelles, soft tangy goat cheese crumbles, and aromatic thyme custard.
Pickled Chanterelles with Mustard Seeds & Thyme
Small button chanterelles pickled in a gentle white wine vinegar brine with whole mustard seeds and fresh thyme.
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