It is mushroom season locally, although they are getting off to a very slow start and prices are still fairly high.
I scored a kilo of chanterelles and had to keep on cooking until they were all gone. They can be frozen, but it really isn't as good, and they only last a week or so kept cool before they deteriorate.
I made my favourite recipe - an omelette made with chanterelles, sauteed shallots, Gruyere cheese and a dusting of nutmeg, and served it with a bottle of bubbly - unadulterated joy!
I finished up the bucket by making a potato frittata with cheddar and smoked ham with green peas and rosemary. Not too shabby either.
Time to start dusting off the stand-by mushroom recipes! Also time to go grab some pumpkins (cooking, not Jack'o lantern) and make some soups - they freeze well.
