When I was contemplating what kind of soufflé to make, I came across my favorite fungi, the chantarelle at the market. My father, of-course would consider it a mortal sin to make anything other than chanterelle smörgås, but it was not so much his objections to 'wasting' the perfect mushroom than the ridiculous price for the delicacies at 31 Euros/kilo, that kept me at bay...
It makes one appreciate those brim-filled baskets from the summer-cottage...long September hours spent deep in the tick-infested, mosquito plagued, elk-poop ridden forest hunting for the little hidden lucky charms. Hmm..
I opted for the chantarelle's shoddier relative, les champignons. It was delicious, non-the-less!
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