From July to the end of October we at RADIO are out in the woods hunting chanterelles. The egg yolk colored mushrooms grow on the forest floor available for all passing. With some good strokes of a brush the dirt is gone, and the chanterelle is ready to be cooked. It has a more powerful taste than champignons and oyster mushrooms, and at RADIO we think the chanterelle is especially good in creamy dishes where is brings a rich flavor. But actually, you do not need to cook the chanterelles that much – just some butter on a pan and you’re good to go. Perfect! At RADIO we also pickle the chanterelles so we can add some of its lovely flavor in winter as well.