Another recipe that's left over from late summer. I made it several times, took photos, and never blogged about it. Stupid me. Anyway. This is something my Estonian father makes quite a bit. It's delicious - especially on toasted bread, crisp rye bread or just with crackers. Perfect on crostini, too. If you can't find créme fraîche, you can use smetana. Essentially, you need a fat (about 30%), soured milk product.
Estonian Mushroom Salad
200 g chanterelles
1 small yellow onion
200 ml crème fraîche
salt, pepper
Dice the onion and the chanterelles. Fry the mushrooms in a dry pan until the liquid is released and you hear popping sounds. Remove from heat and let them cool completely. Mix with the onions and the crème fraîche, and season with salt and pepper. It keeps for a few days in the fridge, well wrapped in plastic.
Recipe in Swedish:
Estnisk svampsallad
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