Just got the call from my connection

[The empressof all]

CHANTERELLE's are in. $6.99 a pound cleaned. Worth every single penny. Tonight I'm doing a Vegan Risotto...Tomorrow I make a layered mushroom thingie with Phyllo. Actually I'm making two one with cheese and one with out.

Rich and I were just talking this morning about when the call would come. There was that smell in the air this morning and I knew it was time....Then a few hours later ....The call.

If anyone is around the EastSide/South Snohomish area I can hook you up with the best priced Chantrelles you will find. She only has 50 pounds so my guess is they'll be gone tomorrow.

[yellerpup]

1. Lucky you!

Chanterelle's go for twice that amount in these parts. I rarely buy them, but one day around Thanksgiving a few years ago I found them at the supermarket for $3.99. Obviously mis-priced, but I bought them all. I sauteed them briefly in butter, added a sip of wine and seasoning and rolled them up in blanched collar green leaves to make beautiful little 'packages'. They were all gobbled up immediately. Good to be you on this deal! :hi:

P.S. The recipe for the above was published in the now defunct "Gourmet" magazine. The recipe is probably on epicurious.com

[The empressof all]

2. Ok...I'm sorry to rub it in but

I just finished the most beautiful bowl of vegan Chanterelle risotto. Our connection got a new shipment so we needed to score. It was so good last week my husband had to make it again. I got him started but he finished it. I think he has it down now.....

He did good.

[Dover]

3. I've never had them, but recently saw mention of them on a cooking show

and they looked so delicate and beautiful.

I was taking a walk this morning and saw so many different kinds of mushrooms that have cropped up due to some recent heavy rains. I picked
one up that was stemless, seeming to balloon right out of the ground
like a wart. It had a thin white outer layer with a dense black interior.
It smelled so earthy and delicious. I really wish I knew more about our
local mushrooms, enough to have some confidence in using them in meals.
But I'm too afraid of misidentification and eating the poisoned varieties.