Chanterelles.

Food - recipes, reviews, and discussion
Message
Author
User avatar
Joe B
GCC Member
GCC Member
Posts: 8999
Joined: October 28th, 2012, 2:40 pm
Location: North Burbs Chicago Illinois

Chanterelles.

#1 Post by Joe B » August 31st, 2014, 5:49 pm

I have been in the northwoods for the weekend at my parents place and happened upon a nice hord of golden chanterelles growing on their property. Im not a great cook so i figured i would just saute them up with some butter and a light touch of salt.

Any other simple ideas?
J W@ll @ce

User avatar
Corey N.
Posts: 26579
Joined: November 18th, 2010, 8:36 pm
Location: Certainly NOT Orlando

Chanterelles.

#2 Post by Corey N. » August 31st, 2014, 6:58 pm

Cook pasta. When pasta is nearly finished, put equal parts olive oil and butter in a sauce pan over high heat. When the butter is melted add chanterelles and cook for about 3 minutes. Add fresh herbs to taste, I like parsley. Serve over pasta (fettuccine) and top with fresh grated Parmesan cheese.

Easy peasey.

You can also add a bit of cream to make a more substantial sauce, but I prefer without.
WOTY: 2013 d’Yquem

Nøv¡¢k

User avatar
Bill Sweeney
GCC Member
GCC Member
Posts: 335
Joined: April 30th, 2010, 10:58 am
Location: Bedford PA

Chanterelles.

#3 Post by Bill Sweeney » September 1st, 2014, 10:35 am

Sautéed is best IMHO, but I might add a splash of white wine, and maybe some cream depending on my mood. Serve on toast.

User avatar
Jay Miller
GCC Member
GCC Member
Posts: 13762
Joined: June 19th, 2009, 5:18 pm
Location: Jersey City

Chanterelles.

#4 Post by Jay Miller » September 2nd, 2014, 7:32 am

Ripe fruit isn't necessarily a flaw.

User avatar
Frank Deis
GCC Member
GCC Member
Posts: 4857
Joined: June 3rd, 2009, 7:29 pm
Location: NJ

Chanterelles.

#5 Post by Frank Deis » September 2nd, 2014, 11:34 am

To excerpt from a reply I made in the thread Jay referenced -- there are several varieties of "false chanterelles" so you have to be very sure of what you are doing. I picked a batch and found out (fortunately before eating them) that they were actually Jack-o-lanterns.
me wrote:Jack-o-Lanterns. http://en.wikipedia.org/wiki/Omphalotus_olearius

"Severe gastric distress"

be warned.
ITB = "I Teach Biochemistry"

User avatar
Kenny H
Posts: 3517
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Chanterelles.

#6 Post by Kenny H » September 2nd, 2014, 12:01 pm

Frank Deis wrote:To excerpt from a reply I made in the thread Jay referenced -- there are several varieties of "false chanterelles" so you have to be very sure of what you are doing. I picked a batch and found out (fortunately before eating them) that they were actually Jack-o-lanterns.
me wrote:Jack-o-Lanterns. http://en.wikipedia.org/wiki/Omphalotus_olearius

"Severe gastric distress"

be warned.
Looks like the best way to tell the difference is the gills. Chanterelles don't have true gills like the Jacks.
H0eve!kamp

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#7 Post by P. Willenberg » September 2nd, 2014, 3:52 pm

I like to make an omelet with Chanterelles and 3yr white cheddar, finish with last of the season chopped tarragon.

Or I often make a venison, chanterelle, hazelnut and cream goulash.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
Joe B
GCC Member
GCC Member
Posts: 8999
Joined: October 28th, 2012, 2:40 pm
Location: North Burbs Chicago Illinois

Chanterelles.

#8 Post by Joe B » September 2nd, 2014, 4:50 pm

Too late. I ate them. Sauted in butter. Yummy.

Not sick either.
J W@ll @ce

Brian Wayne
Posts: 50
Joined: August 17th, 2014, 8:37 am

Chanterelles.

#9 Post by Brian Wayne » September 6th, 2014, 9:29 pm

Food dehydrate them till crumbly. Grind into fine powder with coffee grinder. Put on everything!!

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#10 Post by P. Willenberg » October 23rd, 2014, 9:55 am

Here's my haul and a recipe from the Le Pigeon cookbook (I used venison)
Attachments
tmp_18809-IMAG2419-571404092.jpg
tmp_18809-IMAG2419-571404092.jpg (22.14 KiB) Viewed 3814 times
tmp_18809-IMAG2412-1039576686.jpg
tmp_18809-IMAG2412-1039576686.jpg (22.46 KiB) Viewed 3814 times
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
Kris Patten
GCC Member
GCC Member
Posts: 4196
Joined: February 1st, 2009, 6:25 pm
Location: Seattle

Chanterelles.

#11 Post by Kris Patten » October 27th, 2014, 7:00 pm

Costco has Chanterelles again. $10.99, so I'll be eating them plenty til they are gone
ITB

User avatar
Peter Cargasacchi
GCC Member
GCC Member
Posts: 1152
Joined: February 4th, 2009, 6:24 pm
Location: Sta. Rita Hills.

Chanterelles.

#12 Post by Peter Cargasacchi » October 27th, 2014, 8:54 pm

P. Willenberg wrote:Here's my haul and a recipe from the Le Pigeon cookbook (I used venison)
Uh... obviously the ones on the bottom of the picture aren't chanterelles. What are they?
PeterCargasacchi
Cargasacchi.com

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#13 Post by P. Willenberg » October 28th, 2014, 7:54 am

a variety of Porcini found here in the Oregon coast range. Great flavor but over 50% have maggots.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#14 Post by P. Willenberg » October 3rd, 2015, 10:41 pm

Couple minutes in the wood oven, then olive oil, PX vin, sea salt, thyme flowers

Image
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
Corey N.
Posts: 26579
Joined: November 18th, 2010, 8:36 pm
Location: Certainly NOT Orlando

Chanterelles.

#15 Post by Corey N. » October 4th, 2015, 7:31 am

^ looks fantastic
WOTY: 2013 d’Yquem

Nøv¡¢k

User avatar
Joe B
GCC Member
GCC Member
Posts: 8999
Joined: October 28th, 2012, 2:40 pm
Location: North Burbs Chicago Illinois

Chanterelles.

#16 Post by Joe B » October 4th, 2015, 7:50 am

That does look awesome.
J W@ll @ce

User avatar
jimmie wellman
Posts: 326
Joined: September 5th, 2009, 12:40 pm
Location: Central Washington

Chanterelles.

#17 Post by jimmie wellman » October 4th, 2015, 7:51 am

Had some last night in a marsala/cream/fresh herb sauce on toasts as an appy.
Nevermind!

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#18 Post by P. Willenberg » October 4th, 2015, 8:11 pm

I had a mushroom and cream soup in Innsbruck once. I think they called it a goulasch, but all i can remember was lots of chanterelles and cream. Still haunts me.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

Lee Short
Posts: 1219
Joined: May 30th, 2009, 7:33 am
Location: Portland, OR

Chanterelles.

#19 Post by Lee Short » October 5th, 2015, 3:28 pm

I can second Jay's reco to blanch them. Seems counterintuitive that it pulls water out, but it does. EDIT: that is, blanch them if they are carrying a lot of water. That's not always the case.

I'm a big fan of them in cream sauce with thyme, over either toast or fresh taglietelle. A little pancetta in the sauce doesn't hurt, either.

Sadly, my foraging spot in the Cascades is closed from the fires this year. Will have to try a few other trails.

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#20 Post by P. Willenberg » October 6th, 2015, 6:15 am

Here's a nice pic of them I took this weekend. Harvested over 25lbs plus some red crackling cap boletus.

Image
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#21 Post by P. Willenberg » October 6th, 2015, 6:17 am

I left an acorn squash in the pizza oven overnight, dessicating it. In the morning I peeled it and took the seeds out. At dinner I melted lots of butter, taking it to slightly brown then added curry powder a bit of agave, a splash of apple cider and the squash. Immersion blender.

Topping are chanterelles cooked in butter, then finished with miso. Thyme.


Image
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
David K o l i n
GCC Member
GCC Member
Posts: 15811
Joined: June 2nd, 2009, 5:29 pm
Location: ChiIl

Chanterelles.

#22 Post by David K o l i n » October 6th, 2015, 8:28 am

P. Willenberg wrote:a variety of Porcini found here in the Oregon coast range. Great flavor but over 50% have maggots.

Mmmm. High in protein.

I did a confit with a couple of pounds this weekend. Bush them off, submerge them in olive oil with bay leaves, thyme sprigs, peppercorns, salt and couple of garlic cloves and put in a 200 degree oven for anywhere from 1-2 hours, depending on the size and quantity of the mushrooms. Very toothsome, and you can store them covered in the oil for a week or two. We use primarily for omelets/frittatta and pasta, but they are a great last minute addition to stews or braises

User avatar
Corey N.
Posts: 26579
Joined: November 18th, 2010, 8:36 pm
Location: Certainly NOT Orlando

Chanterelles.

#23 Post by Corey N. » October 6th, 2015, 8:44 am

P. Willenberg wrote:I left an acorn squash in the pizza oven overnight, dessicating it. In the morning I peeled it and took the seeds out. At dinner I melted lots of butter, taking it to slightly brown then added curry powder a bit of agave, a splash of apple cider and the squash. Immersion blender.

Topping are chanterelles cooked in butter, then finished with miso. Thyme.


Image
Paul, this looks phenomenal. I am genuinely in awe.
WOTY: 2013 d’Yquem

Nøv¡¢k

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#24 Post by P. Willenberg » October 6th, 2015, 9:05 am

thank you! It's a great recipe because with a little foresight, shouldn't take you more than 10 minutes to make. Instead of squash, you could use potatoes, sweet potatoes, carrots, rutabaga, etc.

And since we're here for the wine, I should add that Sauternes and curry are a great combination.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
G. Greenbaum
Posts: 2243
Joined: January 29th, 2009, 7:45 am
Location: Up in here

Chanterelles.

#25 Post by G. Greenbaum » October 6th, 2015, 12:23 pm

Regards,
Gregg


ITB

User avatar
Jay Miller
GCC Member
GCC Member
Posts: 13762
Joined: June 19th, 2009, 5:18 pm
Location: Jersey City

Chanterelles.

#26 Post by Jay Miller » October 6th, 2015, 4:51 pm

As an alternative to a touch of salt try just a few drops of fish sauce (don't overdo!). Aside from the salt it also kicks the umami up another notch.
Ripe fruit isn't necessarily a flaw.

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#27 Post by P. Willenberg » October 7th, 2015, 6:55 am

Jay Miller wrote:As an alternative to a touch of salt try just a few drops of fish sauce (don't overdo!). Aside from the salt it also kicks the umami up another notch.
Great tip Jay! Fish sauce and high quality soy sauce go really well with mushrooms. Similarly, other umami rich things like tomatoes: I add fish sauce to my pizza sauce.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
Frank Deis
GCC Member
GCC Member
Posts: 4857
Joined: June 3rd, 2009, 7:29 pm
Location: NJ

Chanterelles.

#28 Post by Frank Deis » November 5th, 2015, 7:48 pm

P. Willenberg wrote:I had a mushroom and cream soup in Innsbruck once. I think they called it a goulasch, but all i can remember was lots of chanterelles and cream. Still haunts me.
The Germans (and presumably the Austrians) really understand mushrooms. I had "pfifferlinge" in cream sauce on the Mosel and indeed they were amazing. They didn't call it "gulasch" FWIW.
ITB = "I Teach Biochemistry"

User avatar
CJ Beazley
GCC Member
GCC Member
Posts: 22669
Joined: December 3rd, 2011, 6:33 am
Location: Ovilla\Midlothian Texas

Chanterelles.

#29 Post by CJ Beazley » November 6th, 2015, 9:22 am

Lee Short wrote:I can second Jay's reco to blanch them. Seems counterintuitive that it pulls water out, but it does. EDIT: that is, blanch them if they are carrying a lot of water. That's not always the case.

I'm a big fan of them in cream sauce with thyme, over either toast or fresh taglietelle. A little pancetta in the sauce doesn't hurt, either.

Sadly, my foraging spot in the Cascades is closed from the fires this year. Will have to try a few other trails.
The ones I got from Costco were carrying a ton of water, wish I had seen your post earlier.
It's C(raig)

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#30 Post by P. Willenberg » November 6th, 2015, 10:54 am

Frank Deis wrote:
P. Willenberg wrote:I had a mushroom and cream soup in Innsbruck once. I think they called it a goulasch, but all i can remember was lots of chanterelles and cream. Still haunts me.
The Germans (and presumably the Austrians) really understand mushrooms. I had "pfifferlinge" in cream sauce on the Mosel and indeed they were amazing. They didn't call it "gulasch" FWIW.
in the Frankfurt area, I've had mushrooms in cream sauce with hazelnuts. awesome combination, especially with local apple wine.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
J Diven
GCC Member
GCC Member
Posts: 1125
Joined: August 14th, 2009, 1:28 pm
Location: Seattle

Chanterelles.

#31 Post by J Diven » November 6th, 2015, 2:39 pm

I've tried the blanching and it does work well. This season however, i've just been throwing them in a dry saute pan with medium heat for a few minutes. This pulls quite a bit of moisture out which boils off in the pan. This seems to concentrate the flavors a fair bit. Then i'm adding evoo, butter, shallot, garlic, or whatever depending on what i'm making. I'm guessing this is somewhat akin to Paul's post above where he is oven roasting them first.
Jim

Chris S p i k e s
Posts: 2775
Joined: February 12th, 2009, 10:48 pm

Chanterelles.

#32 Post by Chris S p i k e s » November 6th, 2015, 6:47 pm

For those that are getting these at a retailer (Costco, supermarket, etc. as opposed to harvesting them yourself), how do you clean them? Just brush them off or wash them?

User avatar
Mel Hill
Posts: 6169
Joined: January 27th, 2009, 12:56 pm
Location: Colorado

Chanterelles.

#33 Post by Mel Hill » November 6th, 2015, 8:10 pm

Chanterelles cooking in butter with thyme
Screen Shot 2015-11-06 at 9.09.04 PM.png
Screen Shot 2015-11-06 at 9.09.04 PM.png (468.07 KiB) Viewed 3026 times
got more today and will prep tomorrow.

Gary Schulte
GCC Member
GCC Member
Posts: 2693
Joined: May 27th, 2010, 7:30 am
Location: Southeastern New England

Chanterelles.

#34 Post by Gary Schulte » November 7th, 2015, 5:32 am

Well I looked at 3 local and 2 distant supermarkets and had no luck finding chanterelles. Will call Whole Foods today and see if they carry. If not I'll have to call around to a few specialty food places. Drat !

User avatar
Ian Sutton
Posts: 5262
Joined: March 6th, 2014, 2:19 pm
Location: Norwich, UK

Chanterelles.

#35 Post by Ian Sutton » November 8th, 2015, 9:58 am

Frank Deis wrote:To excerpt from a reply I made in the thread Jay referenced -- there are several varieties of "false chanterelles" so you have to be very sure of what you are doing. I picked a batch and found out (fortunately before eating them) that they were actually Jack-o-lanterns.
me wrote:Jack-o-Lanterns. http://en.wikipedia.org/wiki/Omphalotus_olearius

"Severe gastric distress"

be warned.
By coincidence, Jack o Lanterns are the photo of the month on the calendar we got from an Asti-based funghi group. I can see how a mistake may be made.
Normal for Norfolk

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#36 Post by P. Willenberg » November 9th, 2015, 6:23 am

Chris S p i k e s wrote:For those that are getting these at a retailer (Costco, supermarket, etc. as opposed to harvesting them yourself), how do you clean them? Just brush them off or wash them?
brush then soak: http://www.cookingissues.com/2009/12/21 ... #more-2853
Turns out the way we are taught to sauté mushrooms is dead wrong. If you want the highest quality mushrooms what you want to do is soak your mushrooms and then crowd the hell out of them in a pan.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
Frank Deis
GCC Member
GCC Member
Posts: 4857
Joined: June 3rd, 2009, 7:29 pm
Location: NJ

Chanterelles.

#37 Post by Frank Deis » December 6th, 2015, 7:43 am

My Costco finally got a good quantity of Chanterelles -- I bought a pound and fricasseed them to pass on Thanksgiving, basically thinking of the dish as a condiment (a pound for 8 people only yields small servings). The flavor was great but the texture was a bit "slimy" which may be a problem with the species. We had a small amount of leftovers and just stirred them into a pan of Campbell's Golden Mushroom soup. It certainly did transform the flavor!
ITB = "I Teach Biochemistry"

User avatar
AaronE
Posts: 166
Joined: March 25th, 2014, 1:37 pm
Location: East Bay (Area)

Chanterelles.

#38 Post by AaronE » December 6th, 2015, 10:40 am

Frank Deis wrote:My Costco finally got a good quantity of Chanterelles -- I bought a pound and fricasseed them to pass on Thanksgiving, basically thinking of the dish as a condiment (a pound for 8 people only yields small servings). The flavor was great but the texture was a bit "slimy" which may be a problem with the species. We had a small amount of leftovers and just stirred them into a pan of Campbell's Golden Mushroom soup. It certainly did transform the flavor!
Same experience, I thought its supply last year was noticeably superior.
E=Ehrlich

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#39 Post by P. Willenberg » December 7th, 2015, 3:20 pm

Portland area Costco is using Foods in Season this year. Same for you?
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#40 Post by P. Willenberg » October 2nd, 2016, 4:44 pm

Nice recipe in the Taste and Technique cookbook from Naomi Pomeroy.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#41 Post by P. Willenberg » October 2nd, 2016, 4:45 pm

Here's the finished dish with thyme and parm
Attachments
20160924_180911.jpg
20160924_180911.jpg (23.41 KiB) Viewed 2633 times
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
Kenny H
Posts: 3517
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Chanterelles.

#42 Post by Kenny H » October 2nd, 2016, 8:14 pm

P. Willenberg wrote:Here's the finished dish with thyme and parm
Sooooo jealous!
H0eve!kamp

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#43 Post by P. Willenberg » October 2nd, 2017, 7:56 am

Late start to the season and half my spots burned up but I did get out this weekend.

Here's last year's Elk with Chanterelles cooked the day they were picked (Saturday).
Attachments
IMG_20170930_192430_364.jpg
IMG_20170930_192430_364.jpg (39.41 KiB) Viewed 1674 times
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
DarylL
Posts: 29
Joined: January 19th, 2013, 8:17 pm

Chanterelles.

#44 Post by DarylL » October 2nd, 2017, 8:44 pm

Wow, didn't realize OR gets chanterelles so soon!

I usually go foraging in santa cruz/big sur after the first rain in november .. that thyme and parm dish looks so good *drool*
Daryl L a u

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#45 Post by P. Willenberg » October 3rd, 2017, 6:45 am

DarylL wrote:Wow, didn't realize OR gets chanterelles so soon!

I usually go foraging in santa cruz/big sur after the first rain in november .. that thyme and parm dish looks so good *drool*
Same timing: 2 weeks after first hard fall rain.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

Chris S p i k e s
Posts: 2775
Joined: February 12th, 2009, 10:48 pm

Chanterelles.

#46 Post by Chris S p i k e s » October 3rd, 2017, 3:29 pm

P. Willenberg wrote:Late start to the season and half my spots burned up but I did get out this weekend.

Here's last year's Elk with Chanterelles cooked the day they were picked (Saturday).
Paul, what's your general recipe in that pot?

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#47 Post by P. Willenberg » October 3rd, 2017, 3:57 pm

pork, chicken or pheasant stock, thickened with a roux.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

Lee Short
Posts: 1219
Joined: May 30th, 2009, 7:33 am
Location: Portland, OR

Chanterelles.

#48 Post by Lee Short » October 3rd, 2017, 9:18 pm

P. Willenberg wrote:Late start to the season and half my spots burned up but I did get out this weekend.

Here's last year's Elk with Chanterelles cooked the day they were picked (Saturday).
I got out over the weekend, too. My bolete spot had some burn but not too bad, but few funghi of any sort. Don't know if we were just too early, or if the burn will inhibit this fall's crop.

Tried to get to a chanterelle spot, too, but the road had washed out.

Will probably try the bolete spot again on Sunday and hope for the best.

User avatar
P. Willenberg
Posts: 2205
Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

Chanterelles.

#49 Post by P. Willenberg » October 4th, 2017, 7:21 am

yeah, I haven't ventured into the Gorge yet. I'll probably just be too emotional anyway.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

User avatar
DarylL
Posts: 29
Joined: January 19th, 2013, 8:17 pm

Chanterelles.

#50 Post by DarylL » October 4th, 2017, 9:40 am

You guys have it good in oregon for fungi! My main spots are in big sur, which is gonna be closed for the season :(
Daryl L a u

Post Reply

Return to “Epicurean Exploits”