As a vendor at the farmers’ market I arrive before the market opens and that means that I don’t miss wonders like wild mushrooms even if there is a very limited quantity for sale. As I was setting up my paintings my neighbor was arranging punnets of foraged chanterelles.
I had heard about chanterelles, about the amazing flavor, the ideal recipes – it always seems to include butter, the joy of foraging and the determination to never reveal the location of the hidden chanterelle patch; this was my opportunity to eat chanterelles.
I decided to celebrate these beauties in a simple soufflé. Yes, you can use the adjective ‘simple’ to modify the noun ‘soufflé’. This soufflé has two components – an egg yolk enriched, chanterelle flavored sauce and stiffly beaten egg whites, not any more complicated than an angel food cake. Here’s how I did it:
