This was not a planned mushroom hunt. I went on a hike with my son’s kindergarten class and stumbled upon a nice little patch of chanterelles. I told the teachers I’d catch up and piled the shroomies into my sweatshirt!

I made the lovely salad I’d made at Thanksgiving and the “To Die For” meal in December. I tossed the chanterelles in olive oil.

Grilled them until nice and brown.

Tossed the salad with shallot vinaigrette. Topped that with green lentils cooked in chicken stock. And the lovely surprise chanterelles on top. Oh, and bacon.