Summer: Cantharellus Mushrooms
A wonderful edible mushroom, perfect for a Sunday morning scramble with butter or add them to a stew, grilled, in a pita, pan roasted, pizza topping or added to a vegetarian lasagna. Chanterelles are versatile and can be added to most dishes.
Since the mushrooms hold a lot of water, they are often prepared using a “dry sauté” method: after cleaning, the mushrooms are sliced and put in a covered pan over high heat with no oil or butter. The mushrooms then release much of their water, which can be allowed to boil off or be poured off and used as a stock. Many people often cook the mushrooms with butter because it “sweetens” them.