Mushroom season! This year we’re finding an unusual number of golden chanterelles in the woods, and the whole family picks together. It’s one of our favorite ways to spend a weekend, slowly wandering through the moss with the basket growing heavier by the minute.
Back home I parboil the chanterelles by frying them in butter until the liquid they release cooks off completely. Then I freeze them in portions, ready to pull out for a good mushroom stew or pasta come winter.
