Chanterelle mushroom sauce is arguably the best nordic comfort dish of the summer season, and from late spring to early fall it would be a sin not to make it as often as possible. It is a very simple and quick recipe, which is perfect for a summery lunch or dinner mixed with your favorite pasta or together with boiled potatoes and 1-3 day marinated pickles.
This recipe can also be made in a vegan version, for which you just have to leave out the smoked ham and replace the cooking cream used in this recipe with a vegan cooking cream alternative, which should be found in every store these days.
If at all possible, I recommend picking chanterelles from the forest yourself to make the sauce even more special. If there is no such possibility, chanterelles can be found at the local market and most grocery stores depending on where you live of course.