Wallenbergare with Chanterelles and Mashed Potatoes | Recipe

A variation on a classic Swedish dish, kind of like Swedish meatballs, but the deluxe version.

To serve 3-4 you’ll need 400 g ground beef (the original recipe calls for ground veal, but beef works perfectly well), 3 egg yolks, 1 3/4 dl cream, roughly 1.5 dl fine breadcrumbs, 3 dl roughly chopped chanterelles, 15-20 midsized potatoes, 3-4 large tbsps crème fraîche, 250 g butter, salt and white pepper.

Start by chopping the chanterelles roughly. If the available chanterelles are very small you might leave them whole.

Peel the potatoes and boil them in salted water.

To make the Wallenbergare, mix the ground beef, egg yolks, 1-2 tsps salt (depending on taste for salt), and about 1/3- 1/2 tsp white pepper.

Add the cream slowly while mixing with a fork or in a blender. The end result should be fairly smooth.

Shape the ground beef mixture into palm sized patties, then dab both sides in the breadcrumbs, covering them. Let them rest about 5 minutes.

Heat a skillet on medium heat and melt a tbsp of butter. Fry the ground beef patties 10-12 minutes, flipping once. The aim is to have them moderately browned, but cooked through.

When done place them on a plate or serving tray and keep warm.

If the potatoes are soft, remove them from the heat and drain them. Add the crème fraîche, a tsp of salt and a pinch of white pepper. Mash the potatoes. Go for mashed but not overly puréed.

Fry the chopped chanterelles in a tbsp of butter on medium high until moderately browned. Add salt and white pepper to taste.

In a small pan, melt 200 g of butter on high heat, while whisking. Keep whisking until the butter reaches a brown colour, then remove it from the heat and cool the pan in cold water.

Place the mashed potatoes and Wallenbergare on a plate, top with the chanterelles and pour some of the browned butter on top.

Serve with a side salad and a lager beer.

List of ingredients

Ground beef
Egg yolks
Cream
Breadcrumbs
Chanterelles
Potatoes
Crème fraîche
Butter
Salt
White pepper

WTF are Wallenbergare anyway?
Wallenbergare is a classic Swedish dish that consists of ground veal or a mixture of veal and other meats, such as pork or beef, shaped into a patty and then pan-fried. The patty is typically served with a rich and creamy sauce, often accompanied by mashed potatoes and lingonberry sauce. This dish is considered a Swedish culinary specialty and is known for its luxurious and indulgent flavours.

The history of Wallenbergare is closely linked to the Wallenberg family, a prominent Swedish dynasty known for its contributions to various fields, including business, finance, and culture. The dish is said to have been created in the early 20th century, and its exact origin is a matter of some debate. There are a few different accounts and theories regarding the origins of Wallenbergare:

One popular theory suggests that Wallenbergare was created by Marcus Wallenberg, a member of the Wallenberg family who lived in the early 1900s. It is said that he wanted to invent a special dish for a group of guests he was hosting at his estate. He asked his chef to come up with something extraordinary, and Wallenbergare was born. This theory ties the dish directly to the Wallenberg family.

Another theory suggests that Wallenbergare was first served at the famous Stockholm restaurant Platorget. According to this account, the dish was named in honor of the Wallenberg family due to their prominence in Swedish society, but it wasn’t directly created by a member of the family.

Regardless of its exact origins, Wallenbergare quickly became associated with luxury and high-end dining in Sweden. The use of veal and the creamy sauce contribute to its rich and decadent character, making it a favorite choice for special occasions and festive meals.
Today, Wallenbergare remains a beloved classic in Swedish cuisine, often served on celebratory occasions and in traditional Swedish restaurants. While the dish’s history may have some uncertainty surrounding it, its enduring popularity and reputation for elegance continue to make it a staple of Swedish gastronomy.