We have now reached the month of September and it is time to welcome fall. As much as I love summer I also embrace fall and the lovely food that it brings to our table. Adapting your cooking to the change of season is a great way to be mindful of our environment and also allows me to add fresh locally grown fruits and vegetables to my dinner table.
Among other things fall brings us apples and chanterelles. The latter are rich in flavor and pairs well with regular cream or sour cream, apples and celery. This recipe brings a tasty selection of fall flavors together. You can eat it as it is on a slice of bread or use it to accompany meat or chicken. My daughter ate it served with meatballs. Since she is not very fond of chunky big things in her food, I blended it with a hand mixer. I hope you will like this recipe, tell me what you think!
- Little less than 1 cup (200 ml, 2 dl) Sour Cream
- 3 tbsp mayo
- 1 1/2 Stalk Celery Thinly Sliced
- 1 1/2 Diced Small Organic Red Apple
- 1 tsp (5 ml) Lime Juice
- 3 1/2 oz (1 hg) Chanterelles
- Salt and pepper to taste
- Slice the celery and dice the apples.
- Clean the chanterelles with a brush or wash them with water if they are very dirty.
- Heat oil in a large sauce pan over moderately high heat (If you washed the chanterelles, leave out the oil until the liquid is gone ).
- Add the chanterelles and sauté them, stirring, with salt and pepper to taste until barely tender, about 2-3 minutes. (If you washed the chanterelles you need a few extra minutes).
- Set the chanterelles aside.
- In a bowl mix the sour cream, mayo, lime juice and season with salt and pepper to taste.
- Add the celery, apple and chanterelles and blend.