We will try this recipe, its looks sooo nice!! :) Thank you for sharing!

Damn man you really cooked the piss out of these mushrooms.

1) Heat I tablespoon of butter in pan 2) throw in a bunch of chanterelles 3) sear for a few minutes with some salt and pepper 4) enjoy!

You should never touch another mushroom again. Go to your room and think about what you have done.

I’m not a chef/cook, but after I watched this I’m glad I wasn’t alone in what went through my mind. The mushrooms seem dehydrated and overcooked, and wonder why they were made to sauce and compete with so much flavouring and colouring.

WOW! who told you that you can cook?! you rouined that beautiful mushrooms!

Beautiful orange color is half of the beauty of chanterelles...and now it's gone.

You obliterated these dainty little mushrooms lol

Can I show you a much easier way, faster and better? The Original recipe from Bavaria: 1.Put clean chanterelles in a big pan with neutral vegetal oil. Stir... 2. Add some veggie broth, -to make the sauce, and thicken with 1 soup spoon of flour, that you dissolved in a little water. 3. It's a thick sauce now, with a nice color, --stir occasionally and let simmer. After 10 min they're usually done, longer will make them hard and dry. Add pepper and sweet cream, stir, and serve with fresh parsley and/or chives. Voila! That's it! Only one pan to wash! Lower in fat and cholesterol! It saves you a lot of time and extra steps. And the mushrooms don't get so dry. Hope you like my easy recipe and will try it!

Don't pick them unless you like them for what they taste like

Why add "coloring"? And why use mushroom stock cubes? Silly. It's way way easier than this. You just destroyed those chanterelles.

You boil all the natural flavor out then add a different flavor. You should try this with cardboard.

I have an old pair of boots I may chop up and try this recipe, certainly won’t be wasting any chanterelles 🤔

How NOT to cook chanterelles. This is ridiculous lol. Food coloring? Really?

My parents grew up in Germany, where my father picked chantrelle's as a child. Years later after I was born we moved to washington in the olympic pininsula USA and I picked a lot of chantrelles there. Sadly I moved to Oklahoma, where we have plenty of tornados but no mushrooms :( On the bright side I will soon be going home to my beloved coniferous forests rife with chantrelles and many other edible mushrooms and I just cant wait to try out you yummy recipe's out on them. Thank you for your wonderful posts... Michael

That’s the cleanest Chanterelles i have ever seen! No cleaning needed.

I'm very sorry but no... just no. To many things. Chantarells are... BEAUTIFUL just the way they are, fry them, bit of salt and some cream, that's all you need. You don't need any extra spices of flavoring.

One of the worst recipes I've seen. Totally destroyed those mushrooms. Amateurs

it's worth watching this just to read the comments. had me in stitches laughing.

Why waste chanterelles for this sauce? Such aggressive cooking and strongly flavored ingredients totally destroy their own flavor. You can make this recipe with regular white mushrooms from a supermarket and it will taste exactly the same, and will save you time or money.

Well... lets not follow the King then. Chanterelles are delicious on their own. You pretty much fucked it up by using mushroom bouillon, food coloring and premade roux brun. It's alot of work to gather and clean those. So why dont just go a little step further and make your own "roux brun" for color and thickening? And just skip the bouillion or use your homemade powder of tryed mushrooms.

Anders du är klockren. Älskar att du ”gps markerar” dina favorit platser. Erfaren mykolog!

OMG - not a chance. This would completely destroy the flavour of the mushrooms.

that actually looks REALLY good. i dont understand why people are getting so upset with how you cooked this. i doubt they've even tried chanterelles lol. this sauce would be good over a nice steak :) yummm

coloring and bouillon are unnecessary chemicals, i will try without them

E for effort. lol

Totally waste of good mushrooms. Best recipe for Chanterelles is after you clean them up, put them on frying pan little over medium heat and keep heating until all water has steamed away, then add chunk of butter, some salt and black pepper and there is all you need. If you want to make it more like sauce then add some cream, little water or milk and white flour or corn starch for thickening sauce as you like and let it simmer while and enjoy.

Food coloring and bullion with fresh chanterelles???

insted of adding colour, u can blend browned onion and add it to the recipe(but that willadd some extra taste too)

Colouring and bulong? But they already taste amazing like they are why put so much extras. Smør onions salt n pepper and cream and you get tha best result

So basically go buy one of those store bought powdered gravy packets?

I subbed watching you picking them, unsubbed once I saw you butcher the beautiful fungi! Man oh man, look up how to cook mushrooms seriously.

I see what you folks mean. This guy is a barbarian. By the time he's finished, there's nothing left. Flavour and texture boiled away. The last things you do is cook in all that fluid, and you dont keep taking the lid off the pan. Keep the flavours and the aroma locked in. Yikes!

You know you should cut the mushroom above the base so it leaves a "stump"?. As long as it's not the very tail end of the season, chanterelles will continue to fruit from that same stump, but not if you pull it out of the ground like he did.

was there even any chanterelle flavour left?

Have to agree with everyone here. So much added flavouring so that you cannot taste the natural flavours. Lost me on the cream also. I don't understand Swedes that stick cream with every sauce. Its like they cannot make a sauce with out it. Just a light fry and some butter would do it for me.

Wow, why are you plucking the mushrooms? That prevents them from growing back. You have to make a clean cut.

They turned into mush.

Varför stekte du inte svampen direkt ? Varför förvälla dem först ?

How to destroy chanterelles in 3, 2, 1.

Seems like all you're doing is covering up the flavor of the Chantels. If you don't like them don't get them.

dude you turned them into gravy

I just picked some of these mushrooms today, and have never eaten them before. I was thinking to Saute them with olive oil, onions, and finish with wine vinegar. What do you think? Will this taste good? I want to start with simple recipe first before I try yours. Thank you!

this dude tried his best to make those mushrooms not healthy.

Thanks for sharing. Looks great!

Una guarada

Butchered them! Looks gross. Would rather eat my elbow.

looks absolutely beautiful!

So I would think brown sauce would mean Worcestershire Sauce! which make most a great Stroganoff

What, no ketchup?!🤣🤣🤣

What is the 'coloring for sauce'?

Skulle det funka med soya istället för ”coloring”, eller blir det för salt?

You do clean without water wash?

steel utensils and teflon dont mix!

I feel like this is a prank lol

Looks yummy! Would love to forage and look for these mushrooms but not one for forests, wild animals, bugs and most of all spiders :-).

in holland we got arrested when we picking up mushrooms ,,,,,sadly

do you have a recipe to share using the chanterelles in powder form?

Looks delicious! I will try it next year with the fresh ones. As a child I was visiting my grandparents and We were going to the forest to collect some Chanterelles and get them fried in many ways. One of them I remember the most was scrambled eggs with chanterelles. Anyway.. Why would You add knorr seasoning to amazing mushrooms collected in the forest?

I want to try and use this recipe with the roast chicken juices left in the pan to make an alternative creamy gravy for the roast chicken, what?

With that recipe you could have used any mushroom...... waste of chanterells

Link picking them Zapshrooms.

Fail! 😞😭

Thank you!

Did you add water to begin with?

freshly prepared roux would be hundred times better. :(

wtf is "2 dl" of cream? )

looks good!

you never said how much water to put in the pot.

Hi Anders! I noticed you listed the ingredients in Swedish, so I'm going to make an assumption you may be as well. :P That being said, do you know where I can find the roux product you used? I wonder if it's available here in Finland since a lot of food products are shared. Would it be found in a flour aisle? Thanks for any info!

hejsan, mushroom bouillon, var köper man detta?

2:53😋😋😋😋👍

Wow that looks delicious. Cant find those mushrooms here i'll have to improvise. Thanks for the great video.

Love your method of cooking down the Chanterelles. Thank you!

Hvorfor ‘colouring’??

Mr. Sjogren, your recipe is fabulous! Never mind about some of these ungrateful knuckleheads, thank you from Seattle!

Damn this guy is a pro!

Lui, il arrache les champignons. Il blesse le mycélium en faisant cela. Il faut couper avec un couteau à la base des champignons. Ne JAMAIS arracher un champignon !!!

Do you need to wash them first? does brushing is good enough to clean them?

Did you totally wipe the chanterelle site of fruiting bodies? It looks like you left almost nothing behind. Not good

The only thing worse than this method for chanterelle cooking would be to kick a puppy.

Any years ago, your sauce look tasty.

That really looked liked a destroying the flavor of the mushroom, first you dice an onion (and some bacon) and put it/them in the pan for 1-2 min then add mushroom enough water will evaporate in 5 mins or so then add cream, or if you want to use some alcohol do it before the cream while the mushrooms are still steaming away!! This works for every mushroom sauce, but with chanterelles i would use just onion and cream the taste is so good you need nothing more!!

You know...everyone ruins chanterelles when they turn them into excrement.

OK there are so many things wrong with this 'technique' it blows my mind. At the start of the video you reduce the water from the mushrooms by dry frying them yet you add water and an inferior mushroom stock you add back to the mushrooms!?? What is the purpose of adding alll the gutter and frying them off?? To add colour right? So no need to dry fry... Just cook them in butter to start with and reduce the water content that way.. Also you add an inferior, mass produced, cheap, stock?? You have in your hands the best mushrooms on the planet and you add a cheap mushroom stock which is full of msg?? I don't understand that.. Also the addition of all the other crap you added with creme fraise over the top is like going into macdonalds with a 400 dollar wagyu steak and saying 'put this in a burger for me please'!! Mind you you are from Sweden so.. Not famous for cooking or food.. Rene? He is the one person you have and would be shocked..

overcooking and overthinking a recipe those chantarelles are destroyed

Jäkla amatör. 👎🏿

There's so much wrong with this video - just hideous - the guy hasn't a clue - looks bloody awful!

Bouillion? lol

mmmmmmmm

Totally wrong. They have been over cooked for 30 minuets by the time you boil off the water. This is not how you cook chanterelles.

looks bad. why killing this beautiful mushroom? all it needs is 5 mint fry on a pen and then you can add an omelette on top of it,and that's it amazing fast and simple

THIS IS GOOD TO KNOW WSHTF

He has to wash them because they are durty

Ewwwwww....wtf... why are you doing this to those innocent chanterelles!

5:33 seconds i wont ever get back. Absolutely horrible. It was like watching a bad car accident. I couldnt find the courage to click off. It kept getting worse and worse and then the true pièce de résistance is the food coloring at the end… piss off

This is terrible. You cooked out the color and taste of those perfectly fine chanterelles and then brought back "flavour" by mixing in some artificially processed stock powder and - even worse - colouring??? I've never seen chanterelles so mistreated.

Horrid waste of beautiful mushrooms

Come on they will taste like poop. Just boil them with a little salt and you're done