Kitchn's Delicious Links column highlights recipes we're excited about from the bloggers we love. Follow along every weekday as we post our favorites.
What to do with a big pile of chanterelle mushrooms is, perhaps, one of life's greatest questions. After all, just to have the question means that you've got a bounty of wild flavor in front of you. For blogger Erin of Platings and Pairings, her answer was to transform the mushrooms she'd found into a Hungarian soup with fresh dill. While you might not be out foraging for chanterelles tonight, if you find them in a store, this soup makes a great winter weeknight dinner with a stunningly orange-red color. Erin mentions that if you can't find chanterelle mushrooms, you can totally use white button or creminis — but you could also add in a bit of dried chanterelle for extra flavor.
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