History

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.

Common allergens: Gluten, Dairy

Make it at home

Yield 4Hands-on 25 minTotal 30 minDifficulty Easy

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.

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

Where to eat chanterelle on toast (kantareller paa ristede brod)

Chanterelle on Toast (Kantareller paa Ristede Brod) in Aarhus

Hærværk ★ 4.5

Tasting menuChef The kitchen team$$$$$850frederiksbjergTue-Sat 17:00-24:00Book 1 to 2 weeks ahead

Hærværk on Frederiks Alle holds a Michelin Green Star and organic gold certification, with a bohemian room and a kitchen led by a collective of friends.

Order: The evening tasting menu; the bread and fermented butter course signals the kitchen's philosophy early.

Tip: Tuesday to Saturday, dinner only from 17:00. Book via DinnerBooking. Green Star means sustainability is structural, not ornamental.

Frederiks Allé 105, 8000 Aarhus C Book →

Domestic 1 ★ ★ 4.7

Tasting menuChef The kitchen team$$$$$1,200latinerkvarteretTue-Thu 18:00-24:00, Fri-Sat 12:00-16:00 and 18:00-24:00, Sun-Mon closedBook 2 to 4 weeks ahead

Domestic on Mejlgade in the Latin Quarter holds one Michelin star and a Michelin Green Star, serving 100 percent local produce from small Jutland suppliers.

Order: The seasonal tasting menu; the kitchen's fermentation and preservation techniques are the clearest expression.

Tip: Green Star certified for sustainability. Book online; cancellation policy is strict.

Mejlgade 35B, 8000 Aarhus C Book →

Substans 1 ★ ★ 4.8

NordicChef Rene Mammen$$$$$1,400aarhus-oeWed-Thu 18:00-24:00, Fri-Sat 12:00-15:00 and 18:00-24:00Book 2 to 3 weeks ahead

Substans on the 11th floor of Pakhusene in Aarhus Ø holds one Michelin star under chef-owner Rene Mammen, serving a New Nordic tasting menu above the bay.

Order: The 16-course evening menu; the bread course with cultured butter signals the kitchen's technique level.

Tip: Floor F in the elevator. Friday lunch is a shorter format at a lower price point. Book via the restaurant website.

Mariane Thomsens Gade 2F, 8000 Aarhus Book →

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