Chanterelles in sour cream and onion sauce

Clean the chanterelles from sand and mycelium. Fry the mushrooms in hot oil with 2 cloves of garlic, chili, parsley, cilantro, and dill until golden brown.

Prepare the sauce. Add thyme and garlic to hot oil, then add randomly chopped leeks and sauté for a minute. Add white wine and reduce it. Add chicken broth and reduce by half. Then add mashed potatoes, sour cream, and parsley. Blend the sauce until creamy, season with salt to taste, and add a bit of nutmeg.

Pour sauce onto the plate (a couple of ladles), add chanterelles and chili, then grate truffle on top or sprinkle with crispy fried onions.