Pfifferlinge Chanterelle en wat ook al mens dit noem met risotto

Siende dit tans die seisoen vir hierdie beuel-agtige wilde sampioene is ("pfefferline" de; "Chanterelle" fr) kom dit op die spyskaart, en moes ek eers soek hoe mens eintlik die goed kook.

Clean the mushrooms well and cut off parts that look dubious.
In a pan, fry garlic and onion in butter.
Add some beacon cubes.
Add the Pfefferlinge to the pan, saute for a while.
Add 1 cup of fresh cream and continue to cook for about 2 min.

Add a bit of lemon juice (about half a lemon).
Put a lid on and simmer for about 10 minutes.
Add 1 cup more of fresh cream, and once it's cooking, all is ready to eat.

Serve with pasta or rice (maybe also over potato).

And YES - one can keep the leftovers in the fridge and warm-up the next day - we did it and had no side effects :-)

 (a bit of yoghurt and berries is not a bad desert after the rich meal)