During our forest strolls in Sweden, (yes we take forest strolls now!) we often encountered groups of people carrying baskets full of beautiful Chanterelle mushrooms. A glance of acknowledgement followed by a secretive scurry back in to the woods would be as far as communication would go. Swedes take mushroom hunting extremely seriously and around this time of year, with each new summer rain mushrooms plump up and fill the forest. A good picking spot, once found is hardly ever shared, because the mushrooms will continue to to spring up in the same area.
People from all walks of life in Sweden head out armed with fancy knives and brush tools and wicker baskets to scour the thick undergrowth for fungi. Our own mushroom hunt this year was extremely successful, we chose a damp day and followed a trail where we had spotted a few tiddlers last year, coming across a bumper hoard deep in the forrest.
We were specifically looking for Chanterelles, which can be identified by their distinct golden orange colour and the deep gills under the cap. They smell earthy, woody and sweet and they’re a true treat for any mushroom hunter! We brought them home, and made a rich, creamy risotto, which was the perfect way to show them off.