Sidebar by Bob Berwyn
Mushrooms – August 2000 – Colorado Central Magazine
A Chanterelle Recipe
If you’ve been fortunate enough to find a patch of chanterelles, be sure to return every year, since they often fruit in the same area again and again.
And be sure not to tell anyone — even your best friend — where it is, since then you’ll have to fight off hordes of people to harvest your bounty.
The other thing you should do is try baking these delicious apricot-chanterelle breakfast muffins. Topped with pine nuts, these treats perfectly accent the spicy apricot sweetness of chanterelles.
MAKES 12
1 cups self-rising flour
1 tsp salt
3 tbs dried apricots, diced finely
3 oz / 1 cup chanterelles, trimmed and chopped
1 tsp chopped fresh thyme
1 egg
4 tbs butter, melted
1 cup milk
1 cup pine nuts (or sliced almonds)
melted butter or oil for brushing
Preheat oven to 425°. Grease a muffin pan.
Sift the flour and salt into a bowl. Add the apricots, mushrooms, thyme, egg, butter, and milk, and stir to make a thick batter.
Spoon into muffin tins so they are about full. Sprinkle with pine nuts or almonds and bake for 12 minutes near the top of the oven.
