Where getting lost is part of the adventure… and finding your way home a pleasant surprise.

Simple Chanterelles with Shallots and Spices

A little bit about Vernon Wade

There are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.

Triumph Hotplate







I wrapped the cooked chanterelles in foil and placed them behind the cylinders of my Triumph to keep them warm on my ride to town.  When I got to work, I topped a plate of biscuits and gravy from the cafeteria with wild mushrooms and filled my belly with smiles.Biscuits and gravy



  • 1 medium chanterelle, cut into cubes.
  • 1 shallot minced
  • grated nutmeg to taste
  • grated or powdered ginger to taste
  • a pat of butter
  • a splash of apple cider

Dry sauté mushroom in hot skillet, stirring and adding nutmeg and ginger. Cook until mushroom has released it’s water, then add shallot and butter. When shallot is almost cooked add a splash of cider, stirring until liquid is reduced to a thick sauce.


Biscuits and Gravy and Chanterelles


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