A widely prized and sought after wild mushroom commonly found in the PNW. It has a mild, earthy mushroom flavor with hints of apricot.
Cantharellus formosus and Cahtharellus Cascadensis– Pacific Golden and White Chanterelle Mushrooms.
The classic French way to cook them is to simply trim and sautee whole in a pan. They can also be cut into pieces and sauteed or stewed, made into mushroom duxelles, used in soup, or any place you would use mushrooms.
Like most mushrooms, they love cream and butter. They have a special love of sweet corn, and the sweetness of both ingredients together is a summer treat.