Late summer chanterelles

I love chanterelle season. These flavorful wild mushrooms are a pain to clean, but a delight to eat.

I tend to go the lazy route on preparation of mushrooms and just wash them. (I know, I know, it changes the texture. Oh well.) With chanterelles, a quick wash doesn’t usually do the trick, given their texture. Sometimes, they need to be soaked. That’s OK – they’ll still taste good!

Once I have managed to remove all of the visible dirt, I usually just sautee the chanterelles in a little olive oil (letting the extra moisture cook off) and then toss them with whole wheat pasta, fresh chopped parsley, salt, pepper, and a little olive oil. Sprinkle with a little parmesan cheese (or not), and a delicious dish is ready to go.