On a recent Saturday morning run, I decided to take one of my less-usual routes via a forest trail in hopes of a little shade from the intensifying morning sun. After dodging the fangs of a Rhodesian Ridgeback, I made it to the entrance of the forest, and almost instantly spotted a familiar-looking orange-yellow fungus. I immediately halted my stride, and bent down to verify that I was indeed amidst a patch of the very delectable Chantarelle mushroom. Although I was devoted to the completion of my run - and came across several other patches of mushrooms as I proceeded through the forest - I returned home only to set back out to retrace my tracks with basket in hand ready to pick!
My labors were not in vain, as I acquired a good pint and half of the golden harvest. Unfortunately I wasn't able to cook the mushrooms right off, and wanted also to verify their safety; so I made sure to keep them refrigerated under a damp paper towel and to show them to friend and co-worker, "M".
This evening was my first opportunity to cook off the mushrooms and share them with mom and day, and I can truthfully state that they were well-worth the weight.
I first cleaned the mushrooms by just trimming their soiled ends, and wiping them, again, with a damp paper towel.
Next I sauteed the mushrooms in some butter and olive oil with chopped shallot, garlic,
from our garden - oregano, thyme, and parsley - and allowed them to cook until they were just tenderly al dente.
I proceeded to beat my 7 eggs and waited until my same pan was hot again before pouring in the eggs and preparing my light and fluffy omelet. I still have a lot of practice to do before coming near to accomplishing the Julia Childs of omelets, but I rest assured by the fact that mine encompassed exactly the flavour, texture, and satisfaction that I desired. You can bet that I will be returning to the forest in mere days - post the downpour we just had today - to forage more pure gold!
