Monday, October 15, 2012

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
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  1. Yum! Sounds delicious. My mouth is watering.

  2. Buoni, noi li chiamiamo galletti ed il mercato ne è pieno in questo momento.


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