It was just last week when we ate
funnel chanterelle soup.
Preparing fresh
funnel chanterelle: First trim off the bottoms of the stems, then gently brush them off.
A couple of days later I made a Flammkuchen, an Alsaser flatbread, topped with
funnel chanterelles, some Black Forest ham, and goat cheese.
We came home with 3 kilos of
funnel chanterelles (and some of this season's last chanterelles too!).
Funnel chanterelles have a wonderful flavor.
Childhood memories... I used to go mushroom picking with my mum and
funnel chanterelles were one of our favourites.
When we got back home we brought two jars of honey, a bag of delicious
funnel chanterelles and some fresh rhubarbs with us.
When we entered she had made a rhubarb compote, roasted the zucchini and topped it with
the funnel chanterelles.