A strong case for loving mushrooms

This here’s a solid argument for convincing someone to love mushrooms. Same for triple-creme cheese. (Yes, there are people who need convincing.) And, now that I think about it, for parsley, too, if you’re one of those people who doesn’t like it.

And it’s just the thing for sitting on a deck in an Adirondack chair, next to a completely painted house, drinking a beer with the person you love on a cool late summer evening.

Brie with Sauteed Chanterelles 3

Recipe 253 of 365: Brie with Sauteed Chanterelles

Heat a small skillet over medium-high heat. Add a tablespoon of butter. When the butter has melted and begins to sizzle, add about 1/4 pound cleaned, sliced chanterelle mushrooms. Season with salt and pepper. Saute for 3 minutes, or until the mushrooms are bright and beginning to soften. Stir in 1 tablespoon chopped fresh parsley, and pile the mushrooms onto a wedge of room-temperature Brie, Camembert, or other soft cheese. (Anything that threatens to be gooey should work well.) Serve with crackers or toasts.

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2 Comments

Filed under appetizers, recipe, vegetables

2 responses to “A strong case for loving mushrooms

  1. will be making this pronto for my best friend to accompany both copious amounts of wine and cackles.

    thanks for the link!

  2. Just went to a local farmer’s market & got my first Chanterelles of the season & I cannot wait! Will use the parsley I’ve been growing in my garden & some local wine. I plan on ignoring my kids for an hour while I eat this & drink a toast to Autumn! Thanks!

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