chanterelles with thyme

Have you tried chanterelles before?

They look like they come from the earth, don’t they? I love seeing them splayed out in this rough-hewn box at the farmers’ market, since I know the folks at Foraged and Found spotted them in a forest and plucked them up for us. (Well, for everyone who wants to buy them, of course.)

Chanterelles have the most interesting bite when they’re cooked right — chewy, with a bit of a squeak. They’re meaty without having any meat. They soak up all the flavors of what you cook them with, like tofu. (Chanterelles are better than tofu.)

Sadly, they’re only in season in Seattle from July to November, so we have to wait for the summer and fall to enjoy them again here.

However, Chef Dave from Good Bite found some at the Santa Monica farmers’ market last month and challenged me to create something with them. Danny and I came up with a quick sauté of chanterelles, shallots, and thyme. You could use it on pasta and pizzas, or as a side dish.

What do you like to cook with chanterelles? Or mushrooms in general?