Earliest Chanterelle Harvest, ever
Abundant rainfall in July 2024 and warm weather started the mushrooms popping on Santa Fe Ski Mountain. We were lucky several times this season, and found ourselves looking for low frill ways to use these delicate flavored mushrooms.
First use was to sauté simply in butter and add to an omlette. No extra flavorings, except for a dash of tarragon on top. In the next couple of weeks we were able to dry cook a couple dozen chanterelle and freeze them.
By September, we had a second use for chanterelles – ravioli. See the neat packets in the last photo. For more information about ravioli making, see our September 7th post.
Chanterelles sautéed with just a little butter added to simple omlet
Chanterelles have a very subtle flavor. Keep it simple.
