Yellowfoot Mushroom Lefse with Swedish Cheese and Sauerkraut
A delicious Scandinavian street food reminiscent of a burrito, filled with tart kraut, rich mushrooms, and melting Hushallsost cheese. Serves 4
Appetizer, Lunch, Main Course
Sauerkraut, Yellowfoot chanterelle
sheets of lefse
fresh yellowfoot chanterelle mushrooms
grated Swedish cheese
a melting variety like Hushallsost or Brunost (very mild fontina can be substituted) at room temperature
if you’re sensitive to salt, rinse and pat dry. Canned sauerkraut should not be substituted.
full fat, always
Fresh cracked black pepper
Chopped fresh dill
or cilantro, chives, or a combination
Preheat the oven to 300F.
Sweat the mushrooms in the butter until wilted, and aromatic. Add the sauerkraut to the mushrooms and heat through.
Meanwhile, cut each sheet of lefse in half, arranging the slices on a large baking sheet. Spread each slice with sour cream, then divide the cheese evenly over the slices of lefse.
Turn the heat on the mushrooms and sauerkraut to high (again, don’t allow it to brown, you just want it hot enough to melt the cheese). Remove the pan from the heat, and stir in the herbs.
With tongs, evenly divide the mushroom-sauerkraut mixture between the four sheets of lefse.
Fold each sheet of lefse up in 1/3rds to make a sort of rustic, flat cone, then heat in the oven for a couple minutes to ensure the cheese melts.
For the real street-food feel, wrap the finished warm lefse sandwiches in parchment.
Serve with ice cold Carlsburg or Pilsner Urquell (probably the closest thing you can get in the States to a Swedish lager)
Copyright: Chef Alan Bergo
Forager | Chef
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