Chanterelle mushroom stew

In autumn, when the leaves are changing colour and the weather is getting colder, you can find a golden delicacy on the forest floor ...

... tasty chanterelle mushrooms!

In Norway, we call it skogens gull, meaning "the gold of the forest".

It's delicious to eat straight from the frying pan, but you can also use it in tasty dishes like mushroom stew.

It's very good on a slice of bread, or as a side dish! Get inspired by the taste of the wild.

This chanterelle mushroom stew is easy to make, here’s the recipe:

Mushroom stew


(Makes 4 portions)

500 g chanterelle mushrooms, or another type of mushroom

1 onion

1 tbsp butter

300 ml cream or créme fraîche

1/2 tsp salt

1/4 tsp pepper

1 tsp fresh thyme or 1/2 tsp dried thyme, chopped



1. Rinse the mushrooms and slice them into small pieces or thin slices.

2. Finely chop the onion.

3. Fry the mushroom and onion in butter in a pan until golden brown. Add salt and pepper to taste. Add créme fraîche or cream. Allow the sauce to boil for a few minutes before adding chopped thyme to taste. Add water if the sauce becomes too thick.


In Norway, autumn is hunting and harvest season, which means that fields and forests are chock-full of fresh fruits and berries, and, of course, mushrooms.

Allemannsretten (the right to roam), gives you free access to the countryside, which includes the opportunity to pick these tasty treats, as long as you show consideration and care for nature and property.

If you haven't been foraging for mushrooms before, remember to always go with a guide, so you know you picked the right ones!

You can also buy fresh mushrooms when they are in season.

Veggie recipes

Try plant based spicy potato stew, fresh strawberry and rhubarb salad and other meat free delights.

The Norwegian Cookbook

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