Chanterelles seem to be worth their weight in gold.  They are golden looking, golden tasting, and come with a golden price tag.

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Mushrooms are so amazingly interesting.  From little button mushrooms that we see everyday to the most exotic colors and shape imaginable.  The gorgeous fungi are prized possessions, particularly the chanterelle.

This pleasantly aromatic fleshy wild mushroom shines like an exotic golden flower when seen from a distance against the drab autumn forest background. Also known as “golden chanterelle” and “egg mushroom,” it has a magical appeal for most culinary experts in Europe, United States, and Asia. But all chanterelles are not alike. European and Asian forms are usually about the size of a thumb. In the eastern United States they are the size of a fist. But, ah, in the west they can be as large as two hand spans–from little finger to little finger. Chanterelles weighing as much as two pounds are not uncommon.

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I just love the word “chanterelle.”  The delightful ambrosia of the rather melodic tones rolling off the tongue cannot do anything other than inspire an internal grin.  I just love it.

 

These golden apricot beauties were on sale this week.

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Sauteed with lacinato kale, served inside little baby kabocha squash (another amazing gem) with a heaping dose of lamb sausage.  This did not last long on my plate.  Medicinal, yes.  Delicious, oh yes.

 

6 thoughts on “Chanterelle

  1. FYI: at the Saturday farmers market, Portland State University, there is a local farmer that grows many many mushroom varieties. We have tried them! Great, farm, fresh taste! I think he has chanterelles.

  2. I love chanterelles! Sauté some with shallot in butter/ghee. Then, add steamed green beans and season with s&p. It tastes like green bean casserole!

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