Black Chanterelle

The Black Chanterelle is a wild, foraged fungus with an earthy, chocolatey (!) flavour. Foraged winter-seasonally in our local forests, this mushroom forms a mycorrhizal relationship with certain trees. It lends itself well to deserts and creamy sauces, where its dark colour supplies excellent visual contrast. It can be tossed, stir-fried, and sautéed in butter or oil, like it's Golden Summer counterpart, and dries well for storage, developing well-documented truffle-like notes. Consider adding it to a warming Winter chilli-style soup....