Is is my imagination, or is the entire state of Georgia covered in chantarelles this rainy week? Oh, if only I had the confidence to start munching on them!
Are they good raw? They were in the restaurants around the Olympic National Park when we were there, but often in a sort of tempura deep-fried style, and I wondered if that didn’t do violence to a subtle flavor…?
I think so! I think they would be good sauteed, too. And they make a great corn and chantarelle chowder!
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