Sunday, October 2, 2011

Foraging and Chanterelles

This year, September has been a good month to find plenty of chanterelles in the woods. I have been foraging several times and brought home so many wild mushroom I had to freeze a few pounds of chanterelles. The last loot was, however, prepared right away. Chanterelles with 1 Tb of butter, 1 finely chopped shallot, cleaned and sliced chanterelles, salt, pepper, a 1/2 Tb of creme fraiche and chopped fresh parsley. Fall time fare at its best!

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