The Food and Booze Logs

This recipe calls for Wallenbergare, a deluxe form of Swedish meatballs. They are served with a creamy chanterelle sauce.

Wallenbergare can be premade and kept in the fridge under plastic wrap until the following day, which is exactly what we did. The recipe for Wallenbergare can be found here.

For the chanterelle sauce you’ll need 4 dl chopped chanterelles, 1 onion, 1 clove of garlic, 3 dl cream, butter, salt and white pepper. This will serve 2-4, depending on how much sauce is desired.

Chop the chanterelles into slightly less than 1 cm sized pieces. Finely chop the onion.

Heat a skillet and melt a tbsp of butter in it. Fry the chanterelles and onion until the chanterelles are browning. Add the pressed garlic to the pan and stir-fry a minute more.

Add the cream, salt and pepper, lower the heat and let simmer, stirring occasionally.

Let simmer until the sauce is thickening and the chanterelles have permeated the sauce. Check the level of salt and pepper and add if needed.

If using premade Wallenbergare, just place them into the pan, drizzle the sauce on top and heat them for a few minutes.

If you’re making the Wallenbergare from scratch check out the recipe here.

Place the Wallenbergare on plates, serve with mashed or boiled potatoes and a generous amount of chanterelle sauce.

List of ingredients

• Wallenbergare
• Chanterelles
• Onion
• Garlic
• Cream
• Butter
• Salt
• White pepper

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