Chantarelles at the Farmers Market

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I LOVE these little yellow critters.  I scored some delicata squash, too, I think I’ll make some squash bread and freeze it.  As to the chantarelles, I cooked them with butter, olive oil, garlic, red onion and fresh sage.  Now I can freeze it and when I thaw, add some sherry and cream for a polenta or pasta sauce.  Can’t wait for fall weather!

 

Chantarelles rawChantarelles

 

 

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