- The chanterelle has a delicate little taste, too much cream or other dairy products easily conceals the taste, which is the best it is, says Richard Tellström.

He himself has been out in the mushroom forest and thinks that the chanterelle does best on toast, in a pie or in a pot.

The yellow chanterelle is not good to dry, so for those who have picked large quantities, it is better to spoil the mushroom and freeze it.

- And why not put it in brine? This is something that we Swedes have been bad at, but which Finns have always done.

Swedes have not been so good at eating mushrooms until sometime in the 1950s and 1960s.

- The upper class ate mushrooms already during the Renaissance, but for common people, mushroom eating was delayed. And that's because we're a cereal country - the mushroom season collided with the harvest, so you didn't have time to go out and pick.

The snaps that surprise

The most odd thing that Richard Tellström himself tried with yellow chanterelle is to put it in liquor.

- Chanterelle snaps are a little fun to offer to the crayfish - people are surprised that you can actually drink the mushrooms as well.