Foraging for Fungi

After a long dry spell, it finally rained at Moss Hollow Lake. The moisture brought a flush of mushrooms and I’ve enjoyed foraging the hills for edible deliciousness. This week I found my first chanterelles, in addition to a bunch of golden oyster mushrooms. While morels in the spring are my favorite, these are pretty special. I fry the chanterelles and the golden oysters in a dry cast iron pan to draw out the moisture, then toss in some butter and sauté until they’re a beautiful brown. If you want to kick it up a notch, add a bit of minced garlic. Perfecto!