This is a dish my dear friend Alexandra makes back in Norway. She always puts on the best spreads and this recipe is a winner every time. You can also serve it on top of buttery toast.

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Serves 4

2 tablespoons butter

½ yellow onion, finely chopped

1 celery stalk, finely chopped

6 oz button mushrooms, cut in half

2 cups heavy cream

6 thyme stalks

½ cup Parmesan, grated + extra for serving

4 oz chanterelle mushrooms

2 tablespoons butter

salt & pepper, to taste

  1. Melt the butter in a pan and add the onion and celery. Sauté until onion is soft.
  2. Add the mushrooms and sauté until they start to look golden.
  3. Add the cream and thyme and simmer the mixture until ½ the liquid has evaporated.
  4. Stir in the Parmesan and season with salt and pepper.
  5. Melt the butter in a pan and fry the chanterelles until golden.
  6. S erve the mushrooms in small pans/pots with the chanterelles on top, fresh thyme, and some extra Parmesan.


Photography by Paul "Sweet Paul" Lowe

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