So my most recent Costco run yielded a box of chanterelles, of all things. (I think of Costco as more of a bulk mouthwash and paper towels kinda place, but hey… they were cheap, fresh, wild-harvested, local, and bright orange with gills, so how could I refuse?)
I’d never cooked anything with chanterelles before, so I decided to just sautée them in a bit of butter and chicken broth, and let their natural flavor shine. Ahem, that was LET THEIR NATURAL FLAVOR SHINE. (They didn’t hear me.)
Turns out chanterelles don’t really *have* much of a natural flavor. In fact, I had to drizzle a bit of white truffle oil on them just to make them fun enough to eat!
Lesson learned: while the name may sound all French and elegant compared to, say, oyster mushrooms, the latter is actually much tastier. Now I know!
I got an email from Emily at Marx Foods about this post — turns out they’re having a chanterelle recipe contest. I urge all Imaginary Readers with better ‘shroom luck to submit their imaginary recipes!
Some fresh garlic and butter is just right,