• 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 saut√© mushroom in hot skillet, stirring and adding nutmeg and ginger
  • when mushroom has released it’s water, add shallot and butter
  • when shallot is almost cooked add splash of cider, stirring until liquid is reduced to a thick sauce.

I wrapped the cooked chanterelles in foil and placed them behind the cylinders of my Triumph to keep them warm on my ride to work.

When I got here, I topped a plate of John’s biscuits and gravy with wild mushrooms and filled my belly with smiles.