Giving Turkeys A Break

Mr. Selkirk, proprietor of Cayucos Cellars, phoned to tell me that he had harvested a nice mess of chanterelles from Autumn's first flush, & asked if I would like some. What an odd question! Of course I wanted the mushrooms, as many as polite probity would permit me to take, & thus I rushed off to Cayucos on the coast without delay. That was yesterday, & last night I ate my fill of lovely fungus sautéed in butter with a few grinds of black pepper.

Today being Thanksgiving, I am giving thanks by giving turkeys a break, & am making my own little feast with a few more of the chanterelles. Here is what remains of yesterday’s bounty:

 

Then into the sizzling pan with a few lovely chunks of pork:

 

Next a few clippings of thyme & oregano, a grind of pepper & salt, & a single cayenne pepper from the garden sliced into thin rounds:

Now I wait with the pan simmering, & soon to the table with a glass of Enfant du Pape (actually a bottle), 2 small candles & a big rose in the vase. It is darkening outside with a fine chill in the air, & soon it will rain.

HAPPY THANKSGIVING . . .

Comments

[Sarah Doyle]

Great post and pics, John! Extraordinarily jealous about the chanterelles. I went out mushroom foraging yesterday and found a lovely array, but alas, none that were edible. Must keep trying!