I have fond memories from my childhood when the whole family went out to the forest to pick Prawdziwki (in Polish, Karl Johanssvamp in Swedish and King Bolete or Porcini in English) and other sorts of mushrooms. The Prawdziwek dries very well and is often used in the Polish cuisine, especielly for the different Christmas dishes. We never picked Trumpet Chanterelles, I picked my first one maybe 5 years ago which accidently was a poisonous mushroom very similar to the edible Chanterelle. Luckily I had some Trumpet Chanterell experts with me and they discovered my misstake. I blame it on not having experience picking Trumpet Chanterelles. I only recognize Porcini :-)
The Trumpet Chanterell is a delicious mushroom and in Sweden it can be found in almost all food stores and markets during autumn. If you decide to pick any kind of mushroom in the forest, be careful, preferably take an expert with you so you don’t pick any poisonous one. I picked my Trumpet Chanterelles in the store this time :-) The easiest dish that you can make with them are fried Chanterelles, delicious and easy!
Fried creamy Trumpet Chanterelles
200 gr fresh Trumpet Chanterelles
1 small onion, chopped
200 ml cream
Clean the Chanterelles by brushing them, don’t wash them. Divide the Trumpet Chanterelles by tearing them apart by hand. Fry them in an empty frying pan, without any butter. Let them fry/cook until all their moisture has evaporated. Now add some butter and some chopped yellow onion. Add 100 ml cream, let the Chanterelles absorb the cream and then add another 100 ml of cream, let absorb again. Add salt and pepper. Serve with cooked potatoes and crisp bread.