Kommersant Publishing House columnist Daria Tsivina talks about the chanterelle season in Moscow restaurants. Today the focus is on the mushroom menu of the Cheese and Buono restaurants.

Moscow is filled with chanterelles, so this week we will only talk about them. As always, Italian chefs turned out to be the most ardent fans of seasonal mushrooms. By the way, they also respect porcini mushrooms very much, but they also have an uneven attitude towards chanterelles, just like the French towards morels.

So, the chef of the Cheese restaurant, Mirko Dzago, has prepared a whole menu called “The Aroma of the Forest,” which is full of berries, herbs and mushrooms. For an appetizer they offer mousse of boletus, chanterelle and white mushrooms with crispy croutons for 700 rubles. and beef carpaccio with pickled chanterelles for 750 rubles.

Next comes pappardelle with chanterelles and sage. The key word here, of course, is sage. We also offer classic risotto in chicken broth with chanterelles and polenta, also with them. For main course, you can choose seabass fillet with celery root puree, chanterelles and aromatic herbs for RUB 1,300. and guinea fowl with berries and Jerusalem artichoke for 900 rubles. The mushroom menu is crowned with the dessert “Forest Walk” - thyme ice cream with blackcurrant sauce, chocolate sponge cake and, attention, chanterelles marinated in syrup.

Another Italian chef, Christian Lorenzini, who oversees the kitchen of the Buono restaurant, did not go that far in his experiments with chanterelles. Its menu offers seabass tartare with artichokes and chanterelles, salad with asparagus, fried chanterelles and dill extract, risotto with chanterelles and fried bacon, veal with chanterelles in black truffle sauce and chanterelle pizza. Prices for seasonal dishes at Buono range from 750 to 1,450 rubles.

“Moscow is filled with chanterelles”