In my opinion, simplicity is best with
chanterelles so that they do not have to compete with strong flavours.
Not exact matches
It's
chanterelle season here in the PNW
so I added a cup of chopped
chanterelles.
The
chanterelles were ridiculously expensive (39.99 / lb) and not looking too great,
so i went with shitakies with were wonderfully earthy.
I made it this week for my parents and was reminded of how just a few simple ingredients can be
so satisfying: just new potatoes and
chanterelles, flavored intensely with lemon, garlic, and dill.
In my opinion you also enjoy the various food even more when you have to wait for the right season: — RRB - I just got 1.6 kg
chanterelles today from a colleghe,
so now I can have a real autumn party.
BTW,
so jealous of the fact that you can pick
chanterelles right now.
As at
so many Michelin three - stars, the opening courses are the standouts, their daintiness and concision whispering a whole evening's worth of promise: a tin of osetra caviar hiding a layer of crabmeat and fennel cream; airy egg - yolk ravioli with
chanterelles and spinach foam.
I was
so happy to see fresh
chanterelles still available.