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.
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.