Wild chanterelles from the Jutland forest sautéed in butter with thyme and shallots, served on toasted sourdough. The September chanterelle season is the annual peak of New Nordic cooking in Aarhus.

Wild chanterelle foraging from the beech forests of Jutland and the Mols Bjerge has been a Danish autumn tradition for centuries. The New Nordic movement of the 2010s elevated the chanterelle from a peasant find to a high-end ingredient; restaurants like Haervaerk, Substans and Domestic now build September menus around the season.

Where to eat Chanterelle on Toast (Kantareller paa Ristede Brod) in Aarhus

3 editor picks for Chanterelle on Toast (Kantareller paa Ristede Brod) in Aarhus, ranked by editorial score. All Aarhus signature dishes · Chanterelle on Toast (Kantareller paa Ristede Brod) across every city.

  • Substans

    Order The evening tasting menu with the wine pairing built by the sommelier team.

    Substans on the 11th floor of Pakhusene in Aarhus holds one Michelin star under Rene Mammen, with floor-to-ceiling windows above the bay and a tasting menu.

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  • Domestic

    Order The tasting menu; the kitchen's approach to fermentation and preservation is the heart of every plate.

    Domestic on Mejlgade in Aarhus holds one Michelin star and a Green Star, sourcing 100 percent of its produce from small Jutland suppliers for a menu.

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  • Hærværk

    Order The evening tasting menu; the bread course with cultured butter is an early signal of the kitchen's depth.

    Hærværk on Frederiks Alle holds a Michelin Green Star and organic gold certification, with a bohemian room and a collective kitchen built around fermentation.

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Make it at home

Serves 430 minEasy

Ingredients

  • 400g fresh chanterelle mushrooms
  • 4 thick slices of country sourdough or rugbrod
  • 80g unsalted Danish butter
  • 2 shallots, very finely chopped
  • 3 garlic cloves, finely chopped
  • 4 sprigs fresh thyme, leaves picked
  • 100ml double cream
  • 1 tbsp white miso (Nordic riff) or 1 tbsp Dijon
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • Squeeze of lemon
  • Sea salt, black pepper
  • 60g aged Vesterhavsost cheese (or aged Gruyere), finely grated

Method

  1. Brush chanterelles clean with a soft brush; do not wash them. Tear large mushrooms in half lengthwise, leave small ones whole.
  2. Toast the bread until deep golden and a little crisp at the edges. Rub each slice lightly with a cut clove of garlic.
  3. Heat half the butter in a wide pan over a medium-high heat. Add mushrooms in a single layer, do not crowd. Sear undisturbed for 3 minutes until they release their water.
  4. Add shallots and chopped garlic, cook 2 minutes. Add thyme leaves.
  5. Stir miso (or mustard) into the cream and pour into the pan. Bubble 90 seconds until just thickened and glossy.
  6. Taste and adjust with salt, pepper, and a small squeeze of lemon.
  7. Plate the toasts on warmed plates. Spoon chanterelles and sauce generously on top.
  8. Scatter aged cheese, parsley, and chives across each toast. Finish with the remaining butter melted from the pan and a final crack of pepper.

Editor tip. Chanterelles must hit a hot dry pan before any butter; that initial sear evaporates their water so they fry rather than stew.

Common allergens: Gluten, Dairy.