Forest berries have been on our tables since time immemorial and especially mushrooms are very popular in South Bohemian cuisine. We can find them in many regional dishes. Šumava potato soup with mushrooms, “kulajda” cream soup with boletes, and chanterelle ragout are typical representatives of the delicious tastes of South Bohemia. Mushrooming is one of the most favourite hobbies of South Bohemians and a great attraction for many tourists.
We need:
1 medium-size onion, 500 g fresh mushrooms, 1 tbls butter, 5 cl white wine, ground cumin, saffron, salt, pepper, fresh thyme and lemon.
Method:
Clean and wash the fresh mushrooms and chop them finely, put in hot fat and roast. Season with ground cumin and a bit of fresh ground pepper and salt. Leave the fine chopped onion to turn gold in the pan. Gently add white wine and saffron and leave the wine to reduce to a creamy consistency. Leave all to cool down and finally, mince all or chop all very finely. It is no problem if you leave larger pieces of mushrooms. Flavour with a bit of thyme and fresh lemon juice. Add salt if needed.