Well, I have chanterelles all year round in my freezer, if I'm lucky - but it's now that they're actually in season! If you can find some, either in the forest or in the supermarket, do try an omelet. They go so well with the creamy eggs. Just fry them up in a separate pan with some butter, salt and black pepper, add more things if you'd like (we had arugula) and then use them to top a plain omelet.
4 comments:
Mmm... this looks delicious.
There are probably the most delicious mushroom I have ever tasted. I loved chanterelle mushroom season in Germany.. when the restaurants would all have specials containing them. It is a lot harder to get them in the US. Your eggs looks really yummy.
We've been eating fresh chantarelles at least weekly since the season began at the end of June :) They're such a great and delicious mushroom indeed!
You know, I am so jealous that of everybody who gets the chance to pick their mushrooms from the forrest. Here in Italy you have to have a permission to pick mushrooms (and berries). And one kg of chanterelle is 10 euros and they look half-dried (according to the label they arrive from Poland). It's very hard to find fresh ones...
Despite the price (which is going to raise even higher) we bought them and made a delicious chanterelle risotto.
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