One of the most exciting finds at the farmer’s market is always a new kind of mushroom, since there are no dedicated mushroom stalls. Instead, I have to scout carefully and pounce when, for example, I see these beauties hiding in a basket next to crates full of tomatoes (put there to distract me, no doubt). People have told me to cook Chanterelles with butter and cream, but we never seem to have cream in the house. Besides, it seems a bit excessive, when all you really need is a bit of butter and perhaps a lightly flavored member of the onion-family.
Chanterelles with Butter and Leeks
Handful of Chanterelles, carefully cleaned
One or more young leeks
Teaspoon or more of butter
Dash of salt
Clean the Chanterelles using a damp cloth or by running them briefly under running water. Cut them into medium-thick slices. Cut the white part of the leek into thin disks, carefully washing away any dirt caught in the layers. Melt the butter in a skillet and saute the leeks until they are halfway cooked. Add the mushrooms and a dash of salt. Cook the mushroom and leeks until the mushrooms are nicely browned. Eat warm.