The Secret to Delicioius Chanterelle Mushrooms

I remember the first time I tasted a wild mushroom. It was a Giant Puffball that my father had rescued from us children.

"Oh, hold on!" my dad called, and something in the tone in his voice made us stop. Someone, not me, one of the other kids I'm sure, was winding up for a kick at the baseball sized mushroom. Dad plucked it, took it in the house, cut it into "steaks" and fried the steaks in butter till they were golden and almost black around the edges. He handed me one of the slices on a plate with a fork and I sniffed it wearily. Then I took a bite. I never looked back.

I was 12 when that happened and I've been frying wild mushrooms in butter ever since. But I have to say there are a few things that help mushrooms shine. A fine olive oil is as good as butter, the right cheese, garlic for some types, onions for most, and for Chanterelles, a good rich Cabernet Sauvignon.

Here is my recipe: