Bacon, Egg, & Chanterelle Sandwiches

Reprinted from The Mycorizon (Newsletter of the New Mexico Mycological Society), September 2006 Ingredients: Unsalted butter 12 oz. meaty bacon 1 1/4 cups chanterelles halved 4 eggs 4 rolls (whole grain or whatever you prefer) Sea salt and freshly ground black pepper Directions: Fry bacon and keep warm. Gently sauté […]

To access this post, you must be a member of The Colorado Mycological Society. log in