Mushrooms have started to pop up, especially those belonging to the Boletus species. We haven’t had any time to visit the nearby forest yet but luckily I found a few pieces behind our barn.
Just chop them up, sauté with some onion in a drop or two of olive oil, add a bit of freshly ground black pepper and a hint of sea salt and you’ll get a delicious toast topping. This will be perfect as a light lunch with some soup, such as the creamy salmon soup below. Yummy!