it's fall

and the minute the air cools down they spring up. among wild mushrooms chanterelles are my very favorites. mushoom pickers here, it's somewhat a national sport of sorts, can kill for the red cap pine mushrooms, but for me chanterelles are much more delicate and delicious.

they do not need much , a small chopped shallot, and some good olive oil and butter to turn the shallot  golden. then add the mushrooms and saute quickly on high fire. a turn of the pepper mill and that's it! great side dish for meats. if you add some heavy cream it can make the best pasta you've ever had.

neki desu