In Sweden chanterelles are the gold of the forest. It is by far the most searched for mushroom and the one mushroom most people know how to identify in the woods. Now is the time to pick them and most of my fellow country people will be frying theirs to pop onto toast and this I want to share with you as well of course.

The last few weekends Rob and I have been out with my sister Flo to scour the woods for mushrooms and we have been lucky this year. Our last excursion yielded 1,5 kg chanterelles and 350 grams of winter chanterelles. What a joy! We made pasta, topped a delicious grain bowl and made chantrelle toast. This particular version of open faced sandwich I am sharing with you here is a little bit of an elevated version if you will though.

I saw a Swedish chef do something similar on youtube and thought I needed to try combining cream cheese with chanterelles in my next sandwich and the chef was right – it was delicious. Of course. So here is my vegan take on classic chanterelle toast with a twist. A cream chees-y twist with herbs. Enjoy!

Malin x

Chanterelle Toast with Herbacious Cream Cheese

Serves 4


The mushrooms:

400 g chanterelles

3 tbsp vegan butter

Salt and black pepper, to taste

The cream cheese:

150 g vegan cream cheese

1 tbsp fresh chives, finely chopped

1 tbsp fresh parsley, finely chopped

To serve:

4 large slices of bread, preferable something rustic like sourdough but use gluten free if needed

Finely chopped fresh chives

Finely chopped fresh parsley, optional

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