Took a trip to oregon’s favorite tourist destination while the s.o. developed professionally. The crowds were light at noon and caught the aftermath of a marriage proposal at the top of the falls. Back to town with a pint at thatchers before 2.
The beautiful golden chantrelle peeks from undisturbed fir needles in back of our little property. What a glorious sight, to happen on a bountiful patch of golden chantrelles. The feeling, after clambering through the branches up the hill and arriving at the top where they were growing in sunny abundance, was like reading Wordsworth’s I Wandered Lonely as a Cloud.
When all at once I saw a crowd, a host of golden chantrelles.
To dry sautee chantrelles, brush gently and well. Pull out pine needles (we do this on site, over the ground.) Slice them. Put them in a skillet over medium – medium-high heat. Salt. Stir constantly. The mushrooms will give off liquid. Cook in their own juices until the juice evaporates. Add a pat of butterand cook 5 minutes more. Add garlic (or whatever, or nothing) cook 2 – 3 minutes longer, or until the Room smells so good, it knocks your socks off.
Chicken pot pie was made with sauteed mushrooms, chicken, carrots, potatoes, celery, onion & white sauce in a fresh pie crust.
We’re back! Here are some highlights from our annual trek to Wisconsin. This year we took Hy 2 all the way there, then zipped home on the freeway.