I am so happy it is now chantrelle season and the local foragers are working hard and very early. I got a message on my Facebook that touted their seccess and offered me some of the bounty. Of course, I said "Yes!"
That night we feasted on angel hair pasta with a sauce of chantrelles, shallots, white wine, butter, and a bit of cream. Truly an epicurean delight.
The next morning brought a lighter fare - chantrelles quickly sauteed in butter and served with local organic scrambled eggs. Oh, could it get any better?
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