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I bought some "chanterelle seconds" at the Union Square Greenmarket on Friday, from a vendor who explained that the label meant that they were less visually appealing, but that they'd be just fine. A splurge, but I felt entitled, for some obscure reason, so I did.
Today, I made lunch using them:![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cattitude was out, so it was a good time for mushroom's. Starting from the vendor's suggestion, I made something between an omelette and a fritatta, sauteeing the chanterelles first, then adding egg and scallion.
The result was edible, but that's about all I can say for it: I ate between half and two-thirds of it before abandoning the remainder in favor of cookies. Julian liked the egg well enough, but stalked away when offered a bit of mushroom.
I don't know whether the flaw was in the chanterelles (and that, in turn, might be that I kept them too long), or in what I did with them--I'd never cooked with chanterelles before, and I was out of olive oil so sauteed them in a mix of butter and peanut oil--or whether I just don't really like chanterelles. They wouldn't be the first mushrooms I dislike: I avoid enoki, and don't generally eat shiitake in restaurants because I dislike dried-and-reconstituted shiitake.
I recovered from this by baking two batches of cakelings, an orange-cinnamon-chocolate chip and a chocolate-ginger.
Today, I made lunch using them:
cattitude was out, so it was a good time for mushroom's. Starting from the vendor's suggestion, I made something between an omelette and a fritatta, sauteeing the chanterelles first, then adding egg and scallion.The result was edible, but that's about all I can say for it: I ate between half and two-thirds of it before abandoning the remainder in favor of cookies. Julian liked the egg well enough, but stalked away when offered a bit of mushroom.
I don't know whether the flaw was in the chanterelles (and that, in turn, might be that I kept them too long), or in what I did with them--I'd never cooked with chanterelles before, and I was out of olive oil so sauteed them in a mix of butter and peanut oil--or whether I just don't really like chanterelles. They wouldn't be the first mushrooms I dislike: I avoid enoki, and don't generally eat shiitake in restaurants because I dislike dried-and-reconstituted shiitake.
I recovered from this by baking two batches of cakelings, an orange-cinnamon-chocolate chip and a chocolate-ginger.
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