Kukeseenekaste (Chanterelle Sauce)
“Summer in Estonia is unimaginable without picking wild mushrooms. Every family has their own secret places where to pick fresh chanterelle mushrooms – these places are guarded sacredly and information is not shared with just anybody” – Andrus Ansip.
- 400 g fresh chanterelle mushrooms
- 1 large tbsp. of butter
- 1 yellow onion (finely chopped)
- 200 g sour cream or fresh cream (mixed with a bit of flour to thicken)
- salt and pepper
Clean the mushrooms, then chop and set aside. Melt the butter in a large pan, add the chopped onions and stew for about 5-7 mins, until just slightly golden. Increase the heat and add the mushrooms. Season with salt and pepper, then fry for about 5 mins, stirring every now and then until the mushrooms have softened. Add the sour cream, stir and bring to a boil. You can add freshly chopped spring onions or other green herbs as the last step. Serve with fresh boiled (or mashed) potatoes.
• 400 g fresh chanterelle mushrooms
• 1 large tbsp. of butter
• 1 yellow onion (finely chopped)
• 200 g sour cream or fresh cream (mixed with a bit of flour to thicken)
• salt and pepper
Summer in Estonia is unimaginable without picking wild mushrooms.
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