Thursday, September 11, 2008

Fall Means Chanterelles

It is a beautiful sunny day today... with just a hint of hollowness to the sun's warmth, that reminds us that fall is just around the corner.

The Puyallup Fair has started, the air smells like blackberry pie, and when I got to the restaurant I found out the first local chanterelle mushrooms of the season had arrived!


I couldn't wait to plunge my face into the box and inhale their intoxicating apricot scent.

We love to do a simple appetizer by beer-battering the chanterelles, and serving them with a roasted garlic aioli [with a few drops of white truffle oil] to bring out their sweet & dusky scent.

This appetizer will be on the menu until the fall mushroom season is over.

Yum!

2 comments:

Emily said...

Sounds delicious! If you're willing to share your recipe, we're having a chanterelle mushroom recipe contest. The prize is 2 lbs. of fresh chanterelles. Check out the contest at MarxFoods.com. And since you're a professional, check out our food service wild boar recipe contest at nafood.com - the prize is $500

Squid said...

I had these the other night and Oh My God, are they delicious.