Heart Healthy Chanterelle Scramble with White Truffle Oil
Cantharellus formosus, the Pacific golden chanterelle, from Oregon
gorgeous golden-orange color
a distinctly fruity aroma
a mild peppery flavor
funnel shaped with ridges instead of gills
- Sauté finely chopped onion in olive oil.
- Add cleaned sliced chanterelles, sea salt & fresh ground pepper, and sauté until lightly cooked all the way through.
- Add minced garlic, cook for about a minute more.
- Add a splash of dry white wine.
- After the wine has completely evaporated, add egg beaters or beaten fresh egg whites.
- When the eggs are barely cooked through, transfer scramble to a plate.
- Lightly drizzle with White Truffle Oil and a bit more sea salt and fresh ground pepper to taste.
When we were fourteen years old, my girlfriends and I formed a little song & dance group. We called ourselves The Chanterelles. After school and all summer long we would just practice in Wendy’s basement, for no particular performance.
We were so into Motown.
Knew every word to every Supremes song, my baby love! Went crazy seeing The Temptations in concert at the (long gone) Mill Run Theater-in-the-Round in Niles, Illinois. I was in love with Melvin Franklin, the bass singer with the Temptations. His signature line “and the band played on…” delivered in his deep deep sexy voice sent my fourteen-year-old self into fits.
(that’s Melvin on the far left)
Our Favorite Double Album: Diana Ross & The Supremes Greatest Hits
Our Favorite Song to Sing Along: Ball of Confusion by The Temptations
Our Favorite Dance Routine to: I Want You Back by The Jackson 5
(artist shots borrowed from wikipedia here and here)
It wasn’t until almost a decade later that I found out that we had named our group after a fungus.
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15 thoughts on “The Chanterelles”
All that rock n’ roll took me back to my own youth. It seems we have more in common than food and blogging!
That dish is amazing! Photos and presentation are just wonderful!
This looks great. What a simple, but delicious way to use those gorgeous mushrooms!
I love the new digs! I’m following you here now so I won’t miss a post. 🙂
Chanterelles are so expensive here… it is a luxury to eat them
I think it’s great that even your closest friends can find out new things about you through your blog. Rock on…..I mean, blog on LL! Good luck in the next round of Project Food Blog.
One of my favorite mushroom. Adding white truffle oil is making it more luxurious~
nice – love me some shrooms and I forgot to mention that you got my vote on the the pizzette.
Looks delicious! Now I am looking forward to breakfast so I can put truffle oil in my eggs 🙂
Anything with mushrooms is for me! And does this ever look fabulous. And simple to make too….
My favorite way to cook mushrooms – and will be doing some this weekend. I just love the shape of the chanterelles and doubly love that you named your singing group that! I managed to teach my my children all the hand motions to Stop in the Name of Love by the time they were five.
what a wonderful dish! I love mushrooms in my omlettes, Chanterelles really elevate it to the next level! The female group in That Thing You do, was named the chantrellines, close by not quite.
This is a really cute story! Chanterelles do have a very enchanting soft ring to the name. This looks like a great recipe for when these special mushrooms arrive again at our market.
This seems simple yet gorgoues especially if you get nice fresh chanterelles so that they have that beautiful crunch and are still full of spores so that the peachy flavour comes through. Love the recipe love it! Thumbs right up