Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Found a nice patch of cinnabar chanterelles the other evening. It was my first time harvesting them, so these just went in a pan with butter. I didn't want to cover up the taste.
They are small. The tops range in size from a penny to a silver dollar. This amounted to a couple of tablespoons worth when cooked. The flavor was so delicate that the butter predominated.
Found a nice patch of cinnabar chanterelles the other even. It was my first time harvesting them, so these just went in a pan with butter. I didn't want to cover up the taste.
They are small. The tops range in size from a penny to a silver dollar. This amounted to a couple of tablespoons worth when cooked. The flavor was so delicate that the butter predominated.
