Chanterelle Season

While most Seattleites bemoan the end of summer and the first autumn rains, it is a time to celebrate for wild mushroom lovers. At TASTE, we are lucky enough to work with a group of chefs so passionate about eating locally and seasonally that they go so far as to forage for their own chanterelles. They weather storms and cold for hours at a time, fend off wildlife, and even lose their way on occasion, all in search of these golden mushrooms.  chanterelles-011

This close-knit group is comprised of our restaurant, catering and executive chefs, Craig Hetherington, Paul Rosquita and Daniel Roberts. While they keep their foraging sites top secret, they love to share their stories and — even better — their mushrooms. There is nothing better than laughing about “bear attacks” over a hot bowl of creamy chanterelle mushroom soup topped with fried basil.

Wild mushrooms pair beautifully with dark beer as well and are currently part of our October Beer Flight & Bite.  We serve sautéed chanterelles over gruyere mac & cheese with a shot of Elysian Brewing Company Perseus Porter.

Our team has also used this fall bounty as part of the Eat Local Challenge.  Throughout the month of October, TASTE is serving fire roasted seasonal mushrooms as just one of many menu items sourced within 150 miles of Seattle.

What is your favorite wild mushroom?

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Explore posts in the same categories: From the Staff, TASTE Cuisine

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