Well, summer is gone, and fall is officially here. You’re either ready to reap this freaky-assed harvest or you’re not. The last of the heirloom tomatoes are gone, but $9/lb chanterelles are back!

These funky fungi remind me of home; their earthy (Erik jokingly says manure-y) aromas fill the house and help to warm the frigid confines of our poorly insulated abode.  I bought 3 pounds, not really knowing what I was going to do with most of them (they’re great for breakfast with eggs, but I had to have them that night).  Rummaging around the house, I decided on polenta and bread as a double-hitter starch, because that’s what we had.  Also, because it’s delicious.

Polenta’s no problem, just slice and fry.  Chanterelles can be a bit tricksy.  Don’t get them wet; just blot them with a paper towel or brush to get the chunks of forest off of them.  I’ve never bought ones that were so contaminated that they had to be washed and meticulously dried, but you may have to go there.

I like to slice them length-wise, preserving their awesome shapes, but also allowing them to be a bit more bite-sized.

Simmer the cleaned, sliced chanterelles slowly with some garlic, and serve with your choice of red wine and some kind of starch.  The polenta was amazing.

This one’s a simple one, but it’s just too good to leave it unwritten!