Polenta with Chanterelle
n. An edible mushroom (Cantharellus cibarius) that is yellow to orange in color, trumpet-shaped, and sometimes fragrant.
*French, from New Latin cantharella, feminine diminutive of Latin cantharus, cup (from its shape), from Greek kantharos.
I picked these beauties up at the Santa Monica Farmer's Market. I had eaten them only once before when my brother and I cooked up some fresh pasta with chanterelle and cream. This time I sauteed them in olive oil, a bit of butter and minced fresh rosemary. The chanterelles were lil stronger than last time because they were drier. I served them with some soft polenta. Truthfully I only ate a tiny amount of the mushrooms. I think the tiniest drop of white truffle oil I sprinkled on the sauteed mushrooms made them a bit too strong for me. Next time I think I will mix up the chanterelles with some giant oyster mushrooms and more herbs. Rosemary was what I had at the time but I would also definitely use thyme. Maybe some lemon thyme.