Country-Style Scrambled Eggs With A Twist

Scorching heat and a plethora of summer rain has paved the way for a plentiful chanterelle season in Upstate New York.

Chanterelles, or Cantharellus, are highly sought after mushrooms in the culinary community, and are known for their elegant apricot aroma and savory flavor. Extreme caution must be used when identifying chanterelles for consumption due to lookalikes, such as the Jack-O-Lantern species (Omphalotus olearius ), which can make a person very ill. Despite this, chanterelles are one of the most recognized and harvested groups of edible mushrooms.

The upstate New York chanterelle mushroom (“chants”) hunt begins mid-june, and peaks around the fourth of July. Chants are easily identified amongst the forest, due to their bright orange color. Other mushrooms varities such as the Morel, Boletus, and Mitaki mushrooms are more difficult to locate in the forest.

Chants are most-commonly found by scouring the [white] pine needle saturated ground for orange colors. Once a few chants are located, it is best to look up and down gradient for more! NOTE: *Extreme caution must be used when identifying chanterelles for consumption*.

Country-Style Scrambled Eggs Infused with Chanterelles & Bacon

• 4 Organic Large Brown Eggs

• 1/8 lb - Oscars Smokehouse - Smoked Ground Bacon.

• 1/4 lb - Fresh Chanterelle Mushrooms (***Use caution while foraging and identifying new species).

• 1/3 - Minced Onion (optional).

• 1 tbsp - Whole Milk

• 1 tbsp - Butter'

*Garnish with Salt, Pepper, and a Sprinkle of Cheddar Cheese.

Heat a medium-sized frying pan on medium, and brown the bacon. Once the bacon has begun, add the chanterelles, and cook thoroughly until all water has been removed from the chanterelles. Once cooked, begin the eggs, and scramble after waiting ~1 minute (country-style). Allow to cool, top the eggs off with your bacon & chanterelles, and enjoy!