These chanterelle pictures- they're from last year. From one of my favourite spots that, after a few days of scoring great mushrooms was obviously someone elses' spot too, as from that day on, no amount of searching would find me anything except overturned non-chanterelles. This year, I'll be looking for a new spot. But that won't be for another month or so. And until then, I was getting really jealous of everyone elses' mushroom stories.
So I cheated. I went to WTF* and bought some lobsters. Lobster mushrooms are actually a mushroom that's been eaten by a fungus. It's weird and kinda awesome. If you eat it before the fungus takes it over then it'll taste like ass (technical term). But afterwards, it turns bright orangey red** and tastes like lobster. Really truly, lobster. It's the kind of thing that you don't really want too many flavours to get in the way of. Two nights ago I did a simple sautee with garlic and apple cider, and last night I did the same thing but then added cream and stirred the whole lot into brown rice spaghetti.
Then I went and sat on the stoop, listened to Indian music, and watched the moody sun set over Los Angeles. The smell or rain on warm asphalt was still in the air from this afternoon. The clouds were electric against a bright purple sky. Tumultuous weather makes me happy.
Lobster mushroom spaghetti (which works for any fancy mushroom, really, including chanterelles (pictured))
1/2 lb mushrooms
2 tb olive oil
2 tb butter
1/4 cup chicken stock
1/2 cup apple cider (the alcoholic kind; the good kind)
1/4 cup cream
3 cloves garlic
1/2 tsp salt
Get a big pot of water boiling for the spaghetti. Once at a rolling boil, add 1/2 tb of salt and a bit of olive oil. Throw in the spaghetti and set the timer.
Chop the mushrooms into bite-sized chunks. In a heavy sauteeing pan, on medium heat, heat the butter and olive oil. Add the mushrooms and, after about 30 seconds, the chicken stock. Turn the heat to high. Sprinkle with salt. Cook, stirring kinda regularly, until the chicken stock is almost all evaporated, then pour in the cider. It'll bubble and make nice smells through the kitchen. The mushrooms will be getting kinda soft. When the timer goes for the spaghetti, dump it all into a collander then turn the heat on the mushrooms down to medium again. When the cider is almost all evaporated, stir in the cream, then add the spaghetti. Stir, to coat everything, then serve.
*Whole Foods. Somehow it has become 'whatthefuck' in our household. Even the cat calls it that.
**I actually had a bit of a fit looking at this colour first hand. It's the kind of colour that makes me want to rub whatever is that colour all over my face and roll around in it like some dogs roll around in poo.