Mushroom Disection: Chanterelles

I made a couple of nice Ribeyes last night in my cast iron skillet. The steaks were good as usual, but the addition of a nice big batch of chanterelles really made it taste like fall. I got a jumbo package of them yesterday and cooked them down with butter and a touch of Olive Oil and sprinkled them with salt. I was tempted to add a little more flavor, but opted against it because they looked so good.

http://en.wikipedia.org/wiki/Chanterelle

I thought this was interesting: Chanterelles are usually associated with conifers, although they are often found with oaks in California and Texas. In Scotland, chanterelles grow in mixed forests of silver birch and scots pine, especially when the forest has plenty of moist, mossy undergrowth. In Fife they are common under beech. They are usually (but not always) found in the same places as wild blueberries. In Spain they associate with sweet chestnut. A walk in the woods after rain should prove fruitful from late July through the Autumn.