Scored about a pound and a half of fresh chanterelles. Anyone want to share some good recipes? Or steer me towards a source of recipes.
Porcinis are popping too. I found several pounds and had some fantastic polenta with goat cheese, shallots and porcinis.
Hedgehogs will be coming in about a month and a half. Those make the worlds best quesadillas.
I wash them well, slice them thickly, and saute on very high heat in a large pan with bacon (not pancetta!) and shallot and finish with a little garlic and parsley. They benefit greatly from a bit of pork smoke, salt alone isn't enough to bring out the great woodsy flavor. They exude a fair amount of liquid and you need to let it dry up and get a bit of crust.
I almost always put them into a soft dinner omelette with gruyere and serve with a salad of tender leaves like mache. The pairing is very fine. Thieving toddler JudiAU is always swiping them from my half of the omelette. Maybe half a pound feeds three very generously, including two adults and one toddler who knows good food.
If I have extras I'll throw them into a simple pasta, usually a bastardized spin on a carbonara.