© 2011 Green Kitchen Stories Seasonal_1

Roasted Zucchini & Funnel Chanterelles

We had a conversation with a friend a while back about the effects of cooking according to season. It might be one of the most helpful and immediate actions we can do for our environment. Choosing locally grown doesn’t only help the farmers but also on a bigger perspective. Imagine if we didn’t have to fly food all around the world just to satisfy our needs for this and that. I’m telling you, that is a whole lot of transportation we could save in on (and the transportation of animals, phew we’ll leave that page blank).

Don’t misunderstand us now, we really don’t want to preach. The way we see it everyone has their own way and their own conscience. You should all do what feels right for you. And even if you want to choose locally grown it is not possible for everyone, since a local apple strangely enough often can cost more than an apple that has been transported here from the other side of earth.

We will however, when it is possible for us, try even harder to share recipes according to the season. And if we inspire you to do the same, we sure won’t complain about it. It will be a bit difficult since we are a global food blog, and what is seasonal for us might not be in season in your part of the world. But at least Europe and large parts of the U.S. shares more or less the same seasons.

We will kick things off with something incredibly local and seasonal. Handpicked mushrooms, rhubarbs and zucchinis. And honey that we have extracted ourselves (a WOW might be appropriate here).

Since we live in central Stockholm we don’t find a lot of food growing in our neighborhoods. So we have made sure to have a CSA box subscription and friends with resources. We have, for example, two friends with bee hives. When we visited them last weekend – on a mushroom-picking-mission – we also got the opportunity to help them out with the honey extraction. Fun to learn. Exhausting after a while. And oh so delicious to taste.

When we got back home we brought two jars of honey, a bag of delicious funnel chanterelles and some fresh rhubarbs with us. We also had a giant zucchini which we had received in our CSA box earlier that week. Since Luise is a lot more creative with new recipes than me, she closed the kitchen doors and told me and Elsa to be back in an hour. When we entered she had made a rhubarb compote, roasted the zucchini and topped it with the funnel chanterelles. We dripped some honey over them and had it for dinner. In Sweden we often make chanterelle sandwiches and serve as a starter, these are a bit similar but the zucchini replaces the bread. Much better. If you can’t find zucchinis, all kind of pumpkins will work great.

Baked Zucchini & Roasted Funnel Chanterelle

1 big zucchini, squash, butternut squash or pumpkin
2 tbsp olive oil
1 tbsp raw honey
fresh thyme
4 cloves garlic (1 for the zucchini and the rest for the chanterelles)

500 g Funnel Chanterelle or winter mushrooms

Roasting the zucchini: Preheat the oven to 400°F (200°C). Cut the squash into 1/2 inch (1-2 cm) slices. Place them on an oven skillet, drizzle with olive oil, honey, thyme and some minced garlic. Roast for about 40 minutes.

Preparing fresh funnel chanterelle: First trim off the bottoms of the stems, then gently brush them off. Don’t rinse them under water, for they will absorb water and turn mushy when you cook them.

Making the mushrooms: Heat olive oil in a large frying pan on medium heat. Mash the garlic cloves with the end of a chef’s knife, remove the peel and add garlic to the pan. When golden, add the chanterelles. Sauté until the mushrooms are tender, about 10 minutes.

Serving: Arrange a dollop of chanterelles on top of each zucchini. Drizzle some honey on top and serve together with the rhubarb compote.

Apple & Rhubarb Compote
We like our compote a little tart, if you prefer it sweeter you can add a few tbsp of honey or agave.

1 lb (1/2 kg) red organic apples
250 g rhubarb, cut into slices
1 cup (2 dl) water
1 tbsp fresh ginger, finely chopped
1 tsp cardamom seeds
1 tsp cinnamon grounded

Preparing the fruit: Wash the apples and cut into quarters and cut out the seeds, then chop into squares (leave the peel on). Trim off leaf ends and roots on the rhubarbs using a sharp knife. Wash the stalks and slice them into 1 inch (2,5 cm) pieces.

Making the compote: Place apples, rhubarbs, water and the rest of the ingredients in a pot. Bring it to a boil, then turn down the heat to medium and let it simmer for 40 minutes. Stir occasionally. The compote is done when the water is gone and the fruit is tender.

Store: Clean the jars in boiling water. Pour compote in the jars while it is still warm and seal the jars right away.


  1. Posted 2 Oct ’11 at 21:44 | #

    I love this post. I don’t have the option of not buying local where I live. They only have local food. I can’t tell you how much better I feel eating just what’s in season. In other words I need to figure out more banana recipes but it’s all good.

  2. Posted 2 Oct ’11 at 21:50 | #

    It totally makes sense to eat according to seasons and I have definitely embraced it fully whilst living here in Sydney. It’s so much ‘easier’ to do it here than back at the Arctic circle though where the growing season is so short. I think we are, in a way, spoilt to think that we can get all sort of produce around the year when the reality is that we should learn to follow the seasons. Australia doesn’t import many veggies and fruit, but has many climates so some produce can be available all year around, but others aren’t and then one compromises and adjusts accordingly. To give you an example, the banana crops were destroyed a few months back by a cyclone and we didn’t have any bananas for ages. They are still very expensive (around $15 a kilo), so we’ve learned to live without them and eat other seasonal produce instead.
    Sorry about the long comment :-) Both of these dishes sound very tasty and I miss mushroom picking that I used to do back in Finland! xx

  3. Posted 2 Oct ’11 at 22:29 | #

    My University has a program for all the students to help them eat seasonal, organic and local vegetables and fruits. For only a few Euro each student can order a box with veggies and fruits from a local organic farm! I completely agree with your ‘eating seasonal and local’ philosophy, therefore I am so happy my university has this program for their students, since we all have to deal with a budget and this way we all get the opportunity to help nature a little bit (or destroy it a little less).
    Besides that, I just wanted to say I absolutely love your blog, your way of life.. You guys inspire me a lot, and my eating habits have changed since I started reading your kitchen stories. Tack!

  4. Posted 2 Oct ’11 at 22:35 | #

    I just want to give you a huge hug! For all that you do and all that you are! This post so beautifully captures not only the greatness of fall but also the thoughts of taking care that seems to come with it!

    Love you to life!

  5. Elsbeth
    Posted 3 Oct ’11 at 02:41 | #

    Your pictures are just beautiful.I’m Swedish but have lived in Australia for the last 20 years.The chanterelle and forest pictures brought me right back.Loved them!

  6. Posted 3 Oct ’11 at 03:17 | #

    I’ve noticed since moving to the south of the U.S., that we often get such delicious produce from Mexico and South America. That has been one of the benefits when complaining about the humidity. Your baked zucchini are huge and the compote sounds delicious.

  7. Posted 3 Oct ’11 at 03:35 | #

    Oh my dear heavens of the babies and ponies. Those look AMAZING. I love mushrooms so much that others around me WORRY.

    Need. Want. Dying.

  8. Posted 3 Oct ’11 at 13:25 | #

    These photos are amazing!

  9. Posted 3 Oct ’11 at 13:37 | #

    It’s great cooking with seasonal ingredients. They’re fresh and cheap and at their best. Love your zucchini and chanterelles!

  10. Posted 3 Oct ’11 at 17:11 | #

    I just discovered your blog about a month or so ago, I think your photographs are amazing as well as the ingredients used to produce them. Thanks for being an inspiration! Gorgeous site.

  11. Posted 3 Oct ’11 at 21:48 | #

    What a creative twist to a traditional chantarelle toast. The fall is awesome with all it´s wonderful flavors and I’m fortunate enough to have a farmer’s market only 10 min. away from where I live. Every Saturday I buy produce like it’s x-mas. :)

  12. Posted 3 Oct ’11 at 22:52 | #

    your pictures are absolutely amazing and I completely agree with everything you write!Keep up the good work, I love it <3

  13. Posted 3 Oct ’11 at 23:53 | #

    This is such a thoughtful post and important message about eating seasonally and locally when possible. I try to do the same. Good for you and the environment. These look absolutely beautiful by the way. I am definitely giving you a WOW for the honey too! Sounds like a fun experience and it was so interesting to read about. Keep your stories and great food coming. I love stopping by here! It’s very inspiring and makes me smile.

  14. Posted 4 Oct ’11 at 03:23 | #

    That might be the most beautiful mushroom recipe I’ve ever seen! I have never seen any mushrooms like that in Australia, although we do get a pretty decent variety of Asian mushrooms. I wonder if oyster mushrooms would be an ok substitute?

  15. Mona
    Posted 4 Oct ’11 at 16:42 | #

    Great point of view! In my opinion you also enjoy the various food even more when you have to wait for the right season:-)
    I just got 1.6 kg chanterelles today from a colleghe, so now I can have a real autumn party.
    Love Mona

  16. Posted 4 Oct ’11 at 18:00 | #

    I love this idea! I don’t like any kind of mushroom, but I think I’m creative enough to replace it with something else :)
    I’m also glad that you pay so much attention to the local and seasonal aspect of eating and food in general. You are right that not everyone can pay for local food all the time, it’s such an injustice that we pay less for food that comes from the other side of the world.

  17. Posted 4 Oct ’11 at 21:42 | #

    YES – local is the way to go…and seasonal. We have lived ten years in southern California with strawberries available all year long and it was great in a way – but I must say, being back in my northern European home country, it feels so much more right to my body to go with the roots and tubers; with apples and grapes…LOVE your blog!

  18. Posted 4 Oct ’11 at 23:14 | #

    Absolutely beautiful photos!
    Very unique dish as well, thank you for sharing it!
    I just found Chantrelle mushrooms for the first time at my local farmers market here in BC, Canada. Many people aren’t quite sure what to do with them. I wanted to use them to put into a pasta but this is a light and delicious alternative!

    The Wanderfull Traveler

  19. Posted 5 Oct ’11 at 21:49 | #

    I worry about foraging mushrooms because I’m not sure what is edible and what is dangerous. But I’m sure that wild mushrooms (the kind that won’t kill you or make you hallucinate) are much more flavourful that the farmed varieties.

  20. Posted 6 Oct ’11 at 14:26 | #

    I love all your photos, but this must be one of my favorite posts, makes me happy to start autumn even on a rainy windy day like today.

  21. Posted 7 Oct ’11 at 21:44 | #

    The pictures are unbelievable!

  22. Posted 10 Oct ’11 at 03:49 | #

    Thank you so much for this. The simplicity and beauty of it really makes it stunning. My bf next to me is drooling. This will definitely be made soon in our San Francisco kitchen. Thanks again!

  23. Posted 13 Oct ’11 at 07:41 | #

    Wonderful recipe! It seems easy to follow and the recipe aren’t hard to find. I just finished completing the list and I’m going to start baking this. Hope everything works out fine.

  24. Posted 13 Oct ’11 at 18:26 | #

    Another recipe I cannot wait to try!

    When I moved to Sweden I was most impressed to see that all of my new Swedish friends were avid mushroom pickers. One even showed me a special app on her iphone that would map the best spots she found so she could make her way back to them the next year.

    I agree with seasonal eating. Not only is it better for the environment, it just makes sense. In summer I want fruit and in winter I want root vegetables. However, there is of course one exception: avocados. I want avocados no matter what the season is, but I never seem to live somewhere where the haas avocados grow locally.

  25. Sini
    Posted 16 Oct ’11 at 19:36 | #

    Childhood memories… I used to go mushroom picking with my mum and funnel chanterelles were one of our favourites. It was just last week when we ate funnel chanterelle soup. Actually we made it two times ’cause it was oh so good and oh so seasonal.
    Your interpretation of these delicious mushrooms looks awesome. Have to make it :) Maybe this week?

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