One of my greatest joys in summer is chanterelle mushrooms! While strolling through the market in Salzburg, I found them at almost every vegetable stall. These seasonal mushrooms, recognisable by their bright yellow colour, grow among leaves and moss, often at the foot of spruce and beech trees. They are available from June to mid-September, and their delicate flavour enhances summer dishes. Fresh chanterelles have a unique aromatic scent and should not be washed with water: simply brush them gently with a brush and cut the stems with a knife. They go wonderfully with eggs, pasta, potatoes or meat – and are delicious simply sautéed in butter and served on a slice of bread. Personally, my favourite dish is chanterelle ragout accompanied by my Bohemian dumplings (recipe available on the blog).