Chanterelle Banush with Caramelized Onions and Dill

Prepare mushrooms and onion

1. Clean chanterelles with a brush or quick rinse; pat dry and tear or slice larger mushrooms.
2. Heat sunflower oil and 0oz butter in a large skillet over medium-low heat; add sliced onion and cook, stirring occasionally, until deep golden and caramelized, about 15–20 minutes.
3. Increase heat to medium-high, add chanterelles to the skillet with the onions, season with a pinch of salt and pepper, and sauté until browned and most liquid has evaporated, about 6–8 minutes. Remove from heat and set aside.

Make banush

1. In a heavy-bottomed saucepan bring the water, remaining butter (about 1oz), and 1 tsp salt to a vigorous simmer.
2. Gradually whisk in the cornmeal in a steady stream to avoid lumps, then reduce heat to low and cook, stirring frequently, until thick and creamy, about 10–12 minutes.
3. Lower heat and stir in the sour cream in two additions until fully incorporated and smooth; if the mixture is too thick, loosen with a little hot water to desired consistency.
4. Fold in about half of the sautéed chanterelles and half of the crumbled bryndza, taste and adjust seasoning with salt and pepper.

Finish & serve

1. Spoon the hot banush into shallow bowls or onto plates, top with the remaining chanterelles and scatter the rest of the crumbled bryndza over each portion.
2. Finish with chopped fresh dill and an optional knob of butter; serve immediately while warm and creamy.