Chanterelle season… meh

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!

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