But to make up for lost time, check out this pic of chantrelles we picked that are as big as your head:
I just picked some more today, not so big as these, but firm and meaty. There's a lot of ways to cook chantrelles, but my favorite so far is chantrelle-infused scalloped potatoes. Here's how to make:
Scalloped Potatoes of the Godsbasic ingredients:
chantrelles, cleaned and chopped
a couple cloves of garlic
1 cup of chicken or vegetable broth
potatoes: 5 to 8 medium red or yellow ones.
1 cup of heavy cream (can substitute goats milk or half and half but you may need to add some flour to thicken).
about a tablespoon of salt and pepper.
butter optional for the heart-lover's special
Dry-saute the mushrooms for a few minutes, so the juices are running. add some olive oil near the end when you add the garlic and saute more.
Meanwhile, in a bowl mix the broth and the cream and the salt and pepper.
Drizzle olive oil into a shallow glass baking dish.
Add the potatoes to the skillet and get em covered with the mushroom goodness.
Transfer potatoes, mushrooms, and all the juices to the baking dish.
Add the cream mixture and stir it up.
You might want to top the mixture with some pats of butter.
Bake in the oven at 350 for about an hour, or until the tops of the potatoes are browning.
Wait at least 10 minutes for the Scalloped Potatoes of the Gods to cool before attempting to eat.