Jul 18, 2009 13
Chanterelle season in Latvia starts around early July, and we’ve been cooking a lot of them lately. The simplest way to cook these wonderful, aromatic mushrooms is just sauté them until golden brown, adding some finely chopped onions and seasoning with fresh dill. Or sauté them with a couple of tablespoons of sour cream, until they turn into a soft and mild sauce.
Chanterelle soup is not as rich in flavour as, say, porcini or even champignon soup. But it very summery, translucent and subtly infused with notes of fresh garlic. And it is quick and very easy!
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