Here in central PA, recent rains have had some good effects. The woods are full of mushrooms, including good quantities of chanterelles.
I scored a whole mess of black trumpet chanterelles today - probably about a pound. I plan to dry them.
Anyone have some good recipe recommendations?
Pizza? Or am I a Philistine?
Decades ago, my grocery clerk (at the time) sister brought home a pound container of mushies one half day past expiration date. I look at Dad, he looks at me, Are we hungry? I ask. We sautéed the living hell outta those fungi (with butter) and I don’t know what kept us from stabbing each other with fork. They were damn good. Really hit the spot.
This is always the best thing to do with chanterelles, so far as I’m concerned. Whenever I gather the golden ones around here, I just sauté them in butter and freeze whatever I don’t use immediately (usually trailed enticingly over a good grilled rare steak). They keep well for a few months doing this and vacuum sealed.