Brandon over at Brandon Eats tipped off Richmonders about the availability of chanterelles at the local Fresh Market. I was able to go earlier today just in time to see someone stocking the mushrooms up from a new box. I waited patiently for the young man to finish and then swooped in to take my pick of the pricey fungus .
I am not going to post any recipe here. I just thought it was funny that I was having wild mushrooms with the rack of wild boar I was planning to make. The wild boar was simply spiced with salt and pepper and roasted in a 400 F oven for 50 minutes. The chanterelles were sautéed in butter and sprinkled with – you guessed it –salt and pepper. I also made some caramel whiskey apples to go with the wild boar. This went particularly well with this meat because it had a very strong taste resemblance to pork.
And the Chanterelles? They were earthy, tasty and totally worth it!