I decided to experiment with these beauties . . .
I didn’t really have anything planned for dinner since our leftovers ran out, so I decided on a simple dish: chanterelle papparadelle with a lemon thyme sauce. I had never had these mushrooms before and they were very earthy and meaty and went well with the lemon thyme. I had some of TJ’s lemon pepper pasta leftover and it went well too.
I just sautéed the mushrooms and a shallot, made a roux with butter, flour and non-fat milk (salt, pepper, & a small pinch of cayenne) and added 2 tbsp lemon thyme and mixed it all together.
Overall a quick, satisfying dinner! I sure wanted to have a glass of sauvignon blanc with this! FYI: wine is no good for performance darn-it!
