Dreamy's Delights

It's all about the food!

Missing in Action

As I’m sure everyone has noticed, I’ve been missing for awhile now. The Multiple Sclerosis has relapsed and I’ve been doing very little cooking for the last few months. Even Thanksgiving was much smaller this year and I didn’t try any new recipes. When the MS is active I’m extremely fatigued and in a lot of pain. The point of this post isn’t to whine, just to let y’all know why I haven’t been posting.

On a positive note, I’m making lasagna today and will be posting that recipe later today or tomorrow. I’m using some of the tomato sauce I put up last year and one of my favorite types of mushrooms, chanterelles. I actually found them at Costco for $10/lb which is a fabulous price. They run $24/lb at the mushroom growers stall at the Ferry Building in San Francisco. When I go to the store in a little bit I’m going to pick up some crimini and oyster mushrooms to go with the chanterelles.

Chanterelle mushrooms are a nice meaty mushroom that holds up beautifully in a hearty sauce. They also don’t get mushy during the long baking needed for a lasagna. And they’re completely gorgeous.


As you can see, they’re just pretty to look at as well as tasty to eat. I pulled this information from Wikipedia because I thought it really highlights how I feel about these mushrooms.

“Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. It therefore tends to command a high price in both restaurants and specialty stores.[12]

There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked.” http://en.wikipedia.org/wiki/Chanterelle

So hopefully my next post will be my lasagna recipe and include a lovely picture. 🙂