The glorious golden child of the mushroom world, chanterelles, have a short growing cycle and are only available July through to September. Their deep yellow color (think apricot), a trumpet-like shape, and hints of sweetness can be easily enjoyed simply by sautéing in butter and dressed with sea salt and freshly ground pepper. I did not know this but chanterelle mushrooms are picked in the wild – which explains why they’re expensive – and are usually found growing around trees and shrubs. But before you go out there looking for these golden beauties, take along a knowledgeable forager. They’ll help you to identify the real deal and keep you from getting food poison if you happen to choose what you think ‘look’s like a chanterelle mushroom. Continue Reading →
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