It’s that time when colors become brighter, flavors become spicer and even the air you breathe feels different. It’s… autumn! What Russian table in autumn is complete without young potatoes from the garden or mushrooms picked from the nearest forest? However, wild mushrooms have one significant drawback: they’re seasonal. That’s exactly why we need to make the most of this bountiful time of year. RTG host and chef Vladimir Pavlov offers his recipe for the ultimate au-tumn dish! He’s not going to fry the potatoes: he’s baking them. Then he'll prepare chanterelle julienne and serve his gastronomic masterpiece with a stewed lingonberry sauce! This way, he pays homage to tradition while leaving room for culinary experimentation.