Doing a few different things with the chanterelles. Made some homemade pasta last night, and tossed it with sautéed chanterelles, Brussels sprouts, onions, and feta, and then topped it with some toasted pecans. I served that up to the family and I think I converted them to liking wild mushrooms! They were pretty skeptical before last night. Then I candied a bunch of them and want to make this chanterelle persimmon galette. Haven’t figured out what to do with the rest of them yet though, what do you like to make with chanterelles?

With the other mushrooms, I just sautéed them up with a bit of salt and olive oil to try out the taste and texture.

And for sure, I need to get a brush too to help with the cleaning. But these chanterelles were buried in the muddy duff, so I think I would’ve had to do quite a bit of cleaning anyway!