Polish scrambled eggs with chanterelles (Jajecznica z kurkami)

1. Don't soak the chanterelles (they soak up water): clean them with a soft brush or damp kitchen paper and halve the larger ones.

2. Finely dice the onion. Soften it in half the butter in a frying pan over medium heat for 3 minutes until translucent.

3. Add the mushrooms and fry over high heat for 5-7 minutes until their released liquid has evaporated and they are lightly browned; season with salt and pepper.

4. Beat the eggs in a bowl with a pinch of salt using a fork (no need to make them frothy).

5. Turn the heat down low, add the rest of the butter, pour in the eggs and stir slowly with a spatula in large strokes until they set in creamy, soft curds – don't cook them dry.

6. Transfer to plates straight away, sprinkle with fresh dill and serve with rye bread.

Tip: In Poland, at the end of summer, chanterelles (kurki) brought home from the forest almost always go into scrambled eggs first; if you can't get chanterelles, a wild mushroom mix or button mushrooms are delicious too.