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.
- 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.