This aromatic fleshy wild mushroom shines
like an exotic golden flower in autumn. Also known as "golden
chanterelle" this golden "priced" delicacy has a magical appeal for most
culinary experts, in particular my friend Susan who cooked up a lovely belated
birthday for me last night featuring fresh from the market chanterelles.
Our chef sauteed them exquisitely in butter, garlic, chicken broth, and just a dash of cream. These were served on top of perfectly bbq'd by "Bob" filet mignon, and accompanied by asparagus and scalloped potatoes. Divine!
Of course a birthday dinner would not be complete without the cake!!!! Chocolate of course!!!
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