He has friends who give him freshly foraged chanterelles. And this is what they do with them:
“Favorite recipe of the
moment, in addition to dead ass plain:
Sautee over medium/high with no oil. Allow to cook in its own juices until
1/2 cooked. Add a tablespoon of butter and a splash of white wine. Reduce
by around 1/3, and add some heavy cream. Return to a simmer for a minute or
two. Salt/Pepper. Eat.
Made mushroom risotto and mushroom bruschetta so far. Pizza tonight, and
eggs tomorrow. We were fantasizing about northwest triple crown:
Chanterelle and crab stuffed wild salmon fillet. Or perhaps grilled wild
halibut smothered in chanterelles…”
dang, your brother *is* cool, as are his mushroom-gifting friends. i am terrified by the thought of picking my own mushrooms. i know i’d find a ‘shroom that looks benign but is in fact the deadliest fungus known to man.