Happy 2015! How was your new year? Mine has involved a lot of lollygagging, which I am extra good at once I tell myself to put the cell phone down and step away from the computer. I’ve been cooking a lot of fun stuff, including a bunch of chanterelle mushrooms. Manresa restaurant chefs Jessica Largey and Aisha Ibrahim showed up for dinner on January 1 holding the mushrooms as if they were bouquets of flowers. They’d spent the day picking citrus and foraging chanterelles for the restaurant and shared a little of their bounty with me!
I woke up on January 2 pondering what to do with the mushrooms, which weighed about 3 pounds total; most of them were the size of grapefruits. On the VWK Facebook page, people concurred with adding them to noodles, maybe dumplings, and also just cooking them with lots of butter.
I decided to first try them in a dumpling.