Creamy Chanterelle Fårikål – A Mushroom Twist
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Ingredients
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800 grams Lamb shoulder
(cut into large chunks)
-
200 grams Fresh chanterelle mushrooms
(Cleaned and roughly chopped)
-
1 medium head White cabbage
(Cut into wedges)
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2 tablespoons Whole black peppercorns
(Lightly crushed)
-
600 milliliters Water
(For simmering)
-
1 teaspoon Salt
(Adjust to taste)
-
150 milliliters Heavy cream
(To add richness and creaminess)
-
30 grams Butter
(For sautéing mushrooms)
-
3 sprigs Fresh Thyme
(Adds aroma)
(cut into large chunks)
(Cleaned and roughly chopped)
(Cut into wedges)
(Lightly crushed)
(For simmering)
(Adjust to taste)
(To add richness and creaminess)
(For sautéing mushrooms)
(Adds aroma)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (350g)
- Calories: 480 kcal
- Carbohydrates: 20 g
- Protein: 45 g
- Fat: 25 g
- Fiber: 6 g
- Sugar: 6 g
- Sodium: 650 mg
- Cholesterol: 120 mg
- Calcium: 60 mg
- Iron: 5 mg
Instructions
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1 - Prep and Brown Lamb:
Cut the lamb shoulder into large chunks. Heat a large heavy-bottom pot over medium-high heat and brown the lamb chunks evenly on all sides until golden brown. Set aside.
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2 - Sauté Chanterelle Mushrooms:
In a skillet, melt butter over medium heat. Add cleaned chanterelle mushrooms and sauté gently until they release moisture and turn slightly golden, about 5–8 minutes. Set aside.
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3 - Layer Ingredients in Pot:
In the same pot used for lamb, create layers starting with some cabbage wedges, then lamb pieces, chanterelle mushrooms, and sprinkle whole black peppercorns along the layers. Add thyme sprigs if using.
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4 - Simmer the Stew:
Pour water gently until it just barely covers the ingredients. Add salt. Bring to a gentle boil, then cover and reduce heat to low. Let the stew simmer gently for 60–70 minutes until lamb is tender and cabbage softened.
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5 - Add Cream and Final Simmer:
Stir in heavy cream (if using) and simmer uncovered for another 5–7 minutes to thicken slightly. Adjust seasoning with salt if necessary.
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6 - Serve:
Ladle hot stew into bowls, garnish with freshly cracked black pepper if desired, and serve with rustic bread or boiled potatoes.
Cut the lamb shoulder into large chunks. Heat a large heavy-bottom pot over medium-high heat and brown the lamb chunks evenly on all sides until golden brown. Set aside.
In a skillet, melt butter over medium heat. Add cleaned chanterelle mushrooms and sauté gently until they release moisture and turn slightly golden, about 5–8 minutes. Set aside.
In the same pot used for lamb, create layers starting with some cabbage wedges, then lamb pieces, chanterelle mushrooms, and sprinkle whole black peppercorns along the layers. Add thyme sprigs if using.
Pour water gently until it just barely covers the ingredients. Add salt. Bring to a gentle boil, then cover and reduce heat to low. Let the stew simmer gently for 60–70 minutes until lamb is tender and cabbage softened.
Stir in heavy cream (if using) and simmer uncovered for another 5–7 minutes to thicken slightly. Adjust seasoning with salt if necessary.
Ladle hot stew into bowls, garnish with freshly cracked black pepper if desired, and serve with rustic bread or boiled potatoes.
More About: Creamy Chanterelle Fårikål – A Mushroom Twist
Overview
The Chanterelle Mushroom Fårikål is a unique twist on Norway's iconic national dish, traditional Fårikål — a hearty slow-cooked stew composed mainly of lamb and cabbage. In this version, the earthy, aromatic chanterelle mushrooms are added to enrich the dish and bring a creamy delicate texture and taste that complements the rich lamb beautifully.
Historical & Cultural Significance
Fårikål, often dubbed 'Norway's national dish,' is typically celebrated each autumn as a cozy comfort food symbolizing the changing seasons. The combination of lamb and cabbage highlights staple Norwegian ingredients, emphasizing simplicity and purity of flavors. By introducing chanterelle mushrooms, a prized wild mushroom common in Scandinavian forests during late summer and autumn, this recipe honors the tradition while introducing a seasonal element that showcases Norway's natural bounty.
Unique Aspects
The use of chanterelles adds a mild nutty and fruity flavor profile that disrupts the otherwise robust and peppery notes of classic Fårikål. Instead of the usual sharp vinegar or water base alone, adding heavy cream at the finish softens the stew’s edges and lends a luscious, velvety mouthfeel—making the dish more indulgent but still rooted in tradition.
Cooking Tips
- Browning the lamb well is essential for deep flavor development.
- Gently sautéing the chanterelles before layering flushes out moisture and intensifies their flavor.
- Using whole black peppercorns is traditional and gives bursts of heat rather than an overpowering pepper taste.
- The optional thyme subtly complements both lamb and mushroom without dominating.
- If heavy cream is not preferred, sour cream can add acidity and creaminess instead.
Serving Recommendations
This stew pairs wonderfully with rustic boiled potatoes or traditional Norwegian flatbread. A side of pickled beets or lingonberry jam offers a tart contrast that helps balance the rich earthiness.
Personal Thoughts
Adapting the classic Fårikål by adding chanterelle mushrooms creates an exquisite fusion that respects heritage while exploring new flavor dimensions. The comforting vibe remains intact, yet it feels beautifully elevated—perfect for autumn family dinners or special gatherings celebrating Scandinavian culture. This recipe invites creativity while paying homage to one of Norway’s most cherished dishes.
