Enjoy this simple fall recipe with a glass of pinot gris. Chantrelles are abundant in the Pacific Northwest. Found in the wild tucked in clusters between moss and Douglas Fir trees, their bright yellow is a pop of color among the falling leaves on the forest floor.
Hearty and distinctly earthy, there is no better way to truly taste the wild of the PNW. Find them in abundance right now at local grocery stores, or for the more adventurous, on a stroll in the forest.
Roughly chopped Chanterelles
Julienne Lacinato Kale
Julienne fresh Sage
2 tsp miso
Saute Chanterelles in some olive oil, ghee or butter until starting to soften.
Add the Kale and Tomatoes until soft.
Stir in the miso paste until melted.
Top with Julienne Sage.
Enjoy with Crostini and a glass of Pinot Gris!
The rush of summer is done and there's a shift in pace; time slows down ever so slightly as the days get just a little shorter, the mornings a little crisper.