Creamy chanterelles on toast (Kantarellstuvning på toast)

1. Clean the chanterelles with a brush or a cloth (rinse quickly only if very sandy) and halve any large ones; finely chop the shallots.

2. Fry the mushrooms in a dry frying pan over medium heat for 3-4 minutes until they release their liquid and it evaporates.

3. Add half the butter and the shallots and fry for another 3 minutes until the mushrooms are golden.

4. Pour in the cream and simmer for 3-4 minutes until thick and creamy; season with salt and pepper and stir in the chopped parsley.

5. Meanwhile, fry the bread slices in the remaining butter until golden on both sides.

6. Spoon the hot mushrooms onto the toast and serve at once.

Tip: In August whole Swedish families head into the forest to pick "kantareller", and the season's first haul always ends up on this toast. Dry-frying first is the secret: the mushrooms fry instead of stewing and their flavour becomes much more intense. Instead of chanterelles it's also delicious with wild mushrooms or even ordinary button mushrooms.