These babies are relatives of another subtler favorite, the chanterelle. They’re similar in shape but they’ve got a richer flavor and beautiful smoky color. These hail from the Pacific Northwest and I left the gathering to the professionals this time. Wild mushrooms are something you should only partake in if they’re gathered by someone who really knows what they’re doing.
These were beautiful when sauteed with some vegan butter and garlic salt. In a wrap or over pasta they made a nice meaty addition to my dinner.
This is Christie, signing off!
Turning Veganese 