We grow a lot of food here on Putney Farm, but we do not forage for mushrooms (yet). Happily, Carolyn’s parents forage regular batches of chanterelles on their property. If the weather is right, here come the chanterelles. And they are good, real good. Chanterelles are rich, sweet and have that beautiful yellow/gold color. Carolyn’s folks like to share and we are happy to return the favor with a family meal. Nanna and Poppa get to hang with the kids (and us) and we cook for them, a good deal all around. Usually we get chanterelles during the holidays, but with the mild winter we got a surprise delivery.
Usually we have chanterelles with pasta or in a kick-ass stuffing for big meals (recipe soon). For this meal we had a challenge, the kids wanted tacos and we already had some skirt steak. Being lucky enough to cook with the chanterelles on a semi-regular basis, we have a good feel for the taste of the mushrooms. We decided to see if we could make chanterelle tacos along with the beef tacos. Enter Rick Bayless, our man. Continue reading