I picked some mushrooms during my morning walk. They weren't my first ones in this season but the first ones I cooked.
Golden chanterelle (Cantharellus cibarius).
Suillus
Boletus/Penny Bun/Porcini
First in this season :)
I simply fried them with onion and olive oil. Then I added a few spoons of Turkish yogurt and fresh dill. Salt, black pepper. I stirred some cooked rice into this mushroom sauce. Very delicious!
How can only one handful of wild mushrooms create such a difference?! Amazing flavour!
It was my lunch on the balcony: rice with mushrooms, cucumber salad, sauteed kale and hot cocoa :)
Best wishes,
Katrin
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