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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