It’s mushroom hunting time on the Key Peninsula, and chanterelles are in season. It’s a laid-back sport, true, but requires eagle eyes. I’m just learning the ins and outs thanks to our friend and neighbor, Carla. When she shows up wielding her little curved knife, we know its time for another adventure in foraging.
If you don’t have a Carla to guide you, and you’re in Seattle, then Foraged and Found is one of several great places to get chanterelles.
Now, how do you eat these little fellers? First, wash them off to get the pine needles and forest floor off them. Then, tear them and drop into a pre-heated, dry frying pan (medium heat). They’ll start to release their waters. Stir them for as long as 20 minutes, until the released water is cooked off. Once they’ve cooked in their own liquids, add a decent-sized chunk of butter and some chopped tarragon and garlic. Sprinkle in some salt and pepper.
We had bbq tri-tip steak, grilled bread, and sauteed swiss chard (and some good red wine) to round out the dinner.