I have to confess that I’m a morel mushroom kind of guy. That means when I think about mushrooms, it’s the beginning of spring (late May, here in Central Wisconsin).
But I’ve learned something new this Fall at the Farmer’s Market: the Fall is also a great time of year for mushrooms.
So far we’ve found and cooked with oyster mushrooms lion’s mane. We’ve shared recipes for turmeric and oyster mushroom stir fry, oyster mushroom pizza, and sauted lion’s mane.
The fresh chanterelles were new for us. Ours were bright orange and had a fresh citrus smell to them. You can read about them here.
Sauteed Chanterelle
Ingredients
4 oz fresh chanterelle, stems removed
1 tsp extra virgin olive oil
2 cloves garlic
¼ onion diced finely
¼ lemon, squeezed
Salt and pepper, to taste
Preparation
Heat olive oil over medium heat.
Add garlic and onion. Saute until onions are translucent. Add chanterelle. The mushrooms will throw off a lot of moisture. Cook over low heat, and drain.
Add lemon juice, salt and pepper to taste.
The Vegan Trough 