Hi,
I'm new to the site, a food enthusiast and avid home cook. I've recently fallen in love with chanterelles after having them in a beautiful appetizer in a Napa restaurant this past weekend. I'm looking to cook some in some sort of pasta dish as an early course for an upcoming dinner party. I was thinking of maybe a saute in some butter and shallots with maybe some wine, but I would be interested in knowing if anyone has any other ideas or maybe some flavor pairing suggestions that work well with these delicious trumpets. Thanks so much!
Charles