Locally Foraged Mushrooms!!!

Fantastic. It has been a banner year for mushrooms! One of the pluses of cooking in Vermont is the natural variety of the seasons. First the Morels and now the boom of the Chanterelles and the Black Trumpets. The Hen of the Wood and the Chicken of the Wood will makes the scene soon. Menu development is easy when local foragers are crowding into the kitchen. Don't be tempted to bury these in rich sauce, toss them in Olive oil, season them and roast in high heat. Maybe finish with herbs from our backyard garden. Enjoy the the nowness of it simply. Appreciate it for what it is, it wont be around until next year.