Foraged breakfast

I saw these mushrooms back in August growing down by the flagpole at the bottom of the steps at Manitou. They are bright yellow and I had a feeling they were Chanterelles which are a very distinctive mushroom. But of course John was hesitant to eat anything not found at the local Fresh Market grocery.

Labor Day weekend we were back at Manitou and while running (slowly) I found more groups of these beauties! This time I was prepared with a few books and internet descriptions of the Chanterelle. They are know to the Italians as Girolle and they only grow in the wild. With a mildly apricot scent they are easy to identify. Needless to say, I picked as many as I could find and brought them to the kitchen.

Cleaning is simple and soon they were sliced and sauteing in a pan with sweet onions in a small amount of butter. Add some fresh herbs from the garden and it was the perfect filling for an omelet.



Served with Stone House Walnut/Cherry bread, Strawberry Rhubarb jam from Duluth and John's very strong French Roast coffee. Can't beat that while looking over Lake Superior.