How long should the mushrooms be pre-boiled?

The chanterelles or milk caps are washed in cold water and boiled 5 minutes in boiling salted water. They are then lifted onto a cloth and dried before being cut up.

How do I make the sauce?

Brown 50 g butter, stir in 20 g flour, and thin with 3–4 dl meat stock (or mushroom stock). Bring to a boil and let it simmer for 5 minutes before adding the boiled, cut-up mushrooms. Season with salt.

Do I have to use sherry?

No, 1 tablespoon of sherry is optional – the original says "if you like."

How was the dish served in 1914?

According to Schønberg Erken's "Stor kokebok" (1914, p. 402), it is served in shells, croustades, or on a platter.

Stewed Chanterelles or Milk Caps

Name: Stewed Chanterelles or Milk Caps
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 500 g chanterelles or milk caps (cleaned and washed in cold water); 1 l water (for blanching); 1 tsp salt (in the cooking water); 50 g butter; 20 g wheat flour; 3.5 dl meat stock (or mushroom stock, 3–4 dl); salt (to taste); 1 tbsp sherry (if desired)

Erken's stewed chanterelles or milk caps: the mushrooms are blanched 5 minutes in salted water, dried, and combined into a browned butter sauce with flour and meat stock, seasoned with salt and optional sherry, served in shells, croustades, or on a platter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 402 (falt i det fri)

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About the dish

From the mushroom section in the chapter on root vegetables and greens. Erken considered stewed mushrooms a fine little starter that could be served in shells or croustades.

How to make it

1
Blanch the mushrooms
Wash the mushrooms in cold water. Put them into boiling salted water and let them boil for 5 minutes. Lift them onto a cloth and dry them.
2
Make the sauce
Brown the butter in a pot, stir in the flour, and thin with the stock. Bring to a boil and let it simmer for 5 minutes.
3
Mix in the mushrooms
Cut up the cooked mushrooms and add them to the sauce. Season with salt, and add 1 tablespoon of sherry if you like.
4
Serve
Serve in shells, croustades, or on a platter.

Changes from the original

Measures are modernized (deciliters, grams, teaspoon/tablespoon), "sop" is spelled "sopp," and the method is divided into steps. Sherry is kept as optional, as the original indicates.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Frequently asked questions

How long should the mushrooms be pre-boiled?: The chanterelles or milk caps are washed in cold water and boiled 5 minutes in boiling salted water. They are then lifted onto a cloth and dried before being cut up.
How do I make the sauce?: Brown 50 g butter, stir in 20 g flour, and thin with 3–4 dl meat stock (or mushroom stock). Bring to a boil and let it simmer for 5 minutes before adding the boiled, cut-up mushrooms. Season with salt.
Do I have to use sherry?: No, 1 tablespoon of sherry is optional – the original says "if you like."
How was the dish served in 1914?: According to Schønberg Erken's "Stor kokebok" (1914, p. 402), it is served in shells, croustades, or on a platter.

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