we had a little dinner party, in which everyone had a go at toothbrushing some chanterelles, and then we sauteed them up and put them on toast, alongside some salad and grilled steak. Lurvely!
Leftover mushrooms were divvied, and later we ate ours over spaghetti. The faint nuttiness of pasta is perfect with butter and mushrooms and shaved parmesan. Nom.
As previously mentioned, chanterelles in butter and scrambled egg is divine, and we had a couple of go-rounds with that tastiness as well.
They are all gone now, eaten with gusto and remembered with joy. Yum.
(photos coming soon)