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The Delaware River valley is as lush as a tropical rain forest these days. Passing thunder showers and downpours have been soaking the landscape for the past week and it is forecast to continue for yet another week. Looking on the bright side, rain makes mushrooms. So we slipped into the woods early this morning, to one of our secret spots, and sure enough (though one can never be sure), we found enough golden chanterelles for today’s lunch. We sautéed them in butter and olive oil, seasoned them with chopped parsley, salt, and pepper, and served them alongside scrambled eggs. We love eggs showered with shaved truffles in the late fall and early winter, but this humble combination is one of our favorite summer treats.

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