I just got a great gift...........

[Tangerine LaBamba]

A buddy of mine is an organic farmer here in the wilds of Northern Virginia, and he's also a great scavenger. If it can be eaten, Brett will find it. He comes by here every once in a while during the winter with fresh eggs and whatever catches his fancy. He's a real treat.

Today, he brought me a big bag of dried black chanterelle mushrooms. He found them in the woods; they're wild. Brett said he didn't think they can be grown in captivity. But he also gave me a sheet of directions on how to prepare them.

So, there's the usual instructions about soaking and saving what he calls "the upper water."

We talked about what to do with them, and he said he likes to saute them with butter and olive oil, just a bit, and put them on top of a perfect steak. That sounded good to me.

Then, we figured out this one: saute some minced shallot or onion in butter and olive oil (Brett's mother was Italian), add the softened chanterelles, salt, pepper, some white wine, maybe a bit of thyme, and some of "the upper water," if necessary. Then, add some heavy cream and cook it down just a bit. Add some cooked shrimp, lobster, or scallops, and heat through.

Use this on spaghettini. With a sauvignon blanc or champagne.

We had each other insane by the time we finished talking this one out.

Sound good?

One of the things he told me to do, which endeared him even more to me, was to "stand real close to the pan as the mushrooms are warming, and breathe deeply."

I love Brett.

[Lucinda]

1. The soul of a poet AND a farmer and world class scavenger?

You have seriously good friends.
And the potential meal sounds insanely delicious!

[Stinky The Clown]

2. Risotto

With that 'upper water' used in place of some the stock and wine.

[Tangerine LaBamba]

3. Absolutely!

That was my first thought, but Brett came up with the pasta idea, which made me swoon.

I've been reading recipes for these babies, and, man, there are some beautiful things to do with chanterelles.

I just happen to have on hand a vacuum-packed box of DeCecco arborio, so the risotto just might come into being tomorrow for lunch.



I am so into these little gems.......................