The Colorado Mycological Society
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 chanterlles in butter until soft and keep warm. Fry eggs […]
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Chanterelle

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