Here in the Northwest we are blessed with a variety of wild fungi. It only takes a little bit of rain after the summer heat to suddenly ignite the growth of one of my favorite wild mushrooms; the delicious, velvety chanterelle. Every fall I say to myself, "this year I am going to forage for my own mushrooms!" and then I walk to the farmer's market and I see overflowing baskets of porcini, lobster and golden chanterelle mushrooms and I instantly cave.
The idyllic vision of seeing myself with tall rain boots, scrunched up hiking pants and a thick rain jacket while tromping in the woods and seeking out chanterelles suddenly fades once I'm at the market. Now all I see are images of me tossing fettucini with chanterelles, cooking roast chicken and chanterelles or dipping my fork in to rich, gooey soft boiled eggs with sauteed chanterelles and toast. Getting hungry? Me too! Since we are celebrating national mushroom day, I suppose it's only appropriate to inspire you with some earthy, umami recipes. Here is a recipe for a decadent Rib-eye with Chanterelle Mushrooms a frothy, vegan Mushroom Cappucino soup, Salmon with Chanterelles and Slow Cooked Tomatoes or Lobster Mushroom Penne.
Need More Shroom Recipes!?
Christina Choi's Porcini with Bay Leaves
Adventures in Shaw's Mushroom Pizza
Too Many Chefs' Creamy Polenta with Mushrooms
