Donna Fialkoff forages for chanterelles, among other edible mushrooms, in the forests of northern Vermont. On a day foraging with her daughter, Georgia, Donna offers fantastic advice on how to find, store and prepare wild mushrooms to highlight their subtle flavors.
By Alana Lowe and Paul Helzer
Donna teaches that if you saute chanterelles in a little bit of butter and/or oil, water will cook out of them, concentrating their flavor. She suggests cooking them with bland staples like pasta, toast, rice or eggs. Don’t use too many flavorful herbs, because they can overpower the unique flavors of the mushrooms. You can also try this recipe with shiitakes.
