The forests of Sweden are rich in gourmet delights such as mushrooms and berries, and thanks to the Right of Public Access, they are there for the taking. It therefore should come as no surprise that the nature-loving Swedes are big fans of hand-picking what the forests have on offer.
When it comes to mushrooms, golden chanterelles (kantarell in Swedish) are popular amongst pickers. They taste great and are quite easy to recognize thanks to their golden colour, trumpet shape and fruity smell.
Where: Some of the best local spots include Ängårdsbergen, Härskogen, Svartedalen, Risveden, the forest around Delsjön, the forest around Sisjön, and even the forest in Slottsskogen. If you are feeling adventurous, grab a map, pick out a forest and give it a try - the more isolated the better.
Within the forests, a good place to start is in mossy areas, whilst a good place to avoid is where there are wild blueberries growing. If you do stumble across a dense patch of chantarelles, remember where it is as they usually grow in the same spot year-after-year.
When: The best time of year is late summer and early autumn. A few days after heavy rainfall is a great time to hit the forests.
Preparation: Remove any soil with a brush or paper towel and cut off any parts that look damaged either immediately or once you get home. Chantarelles are best eaten fresh, but can be stored in the freezer after boiling off some of the moisture. A simple, but great combination is butter-fried charantarelles on toasted sourdough - delicious.
Mushrooms can be deadly, so never eat or pick a mushroom you are uncertain about. If you are new to the game, it's a good idea to go with an experienced picker. Otherwise, the experts advise consulting several books (the newer the better) as the mushrooms can look very different depending on the environmental conditions.
