"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!


Chanterelles with Napa and Nuts #Foodie Friday #French Fridays with Dorie

Chanterelles with Napa and Nuts: simplelivingeating.com

Back in the day when we used to send our film out to be processed occasionally the developers would send you back the wrong film. Once I got a little kid's birthday party's pictures, so I mailed them back. A person from the film company called me on the phone, (no texting, no emails) to inform me that they where having trouble locating my photos. 

Could you describe what the pictures where of?

Fungus mostly, over turned trees with mushrooms growing on them, that kinda of stuff.

Oh, OK, we'll keep looking. 

But, I know that guy dismissed the photos as nothing important. I never got my mushroom pictures. I guess not everyone is as in love with fungus as I am.

Fungus are neither a plant nor an animal! 

Come on that is cool...

Chanterelles with Napa and Nuts: simplelivingeating.com

Well, you have to agree they are tasty and Chanterelles are the king of tasty mushrooms. It is a little early in the season for them, but soon you will see these beauties in your green market. Buy them, saute them in butter and just enjoy...

Or you can saute shallots, cabbage, and Chanterelles in olive oil, add some beef broth and soy sauce, and finish the dish with parsley and hazelnuts like those of us in French Fridays with Dorie did this week. 

I enjoyed the cabbage mushroom combination. Beef broth and soy sauce are always good with mushrooms. I didn't find that the hazelnuts added anything to the flavor of the dish, and the parsley was not bad, but it didn't seem like the best choice of herbs for this recipe. Maybe bay leaf in the beef broth?

Chanterelles with Napa and Nuts: simplelivingeating.com

I served the Chanterelles with Napa and Nuts over a beef broth based risotto. (I needed to use up the carton of beef broth I opened.) This was a terrific vegetarian way to enjoy this recipe, though Dorie recommended it as a side with a roast, grilled meats or other carnivorous fare. 

Here is the recipe for the Risotto alla Milanese. I cooked it without the beef marrow, but I'm sure that would have added a deeper flavor to the rice. 

I am still enjoying my blogging break, walking along trails in the Adirondack mountains and salivating over wild mushrooms.

Enjoy your Labor Day
See you soon,

Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 

Click here to see how the other Dorista's did.

Remember to visit and follow my co-host Adelina at Home Maid Simple to find out what blogger she is featuring this week!!!
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  1. Thanks for the party Diane and have a great holiday weekend!!

  2. I hope you continue to enjoy the mountains during your break Diane. Chanterelles are indeed the king of mushrooms and bring such an incredible flavor to dishes.

  3. Thanks for hosting Diane!! Have a great weekend! :)

    Sandi @ A New York Foodie

  4. Hi Diane,
    Hope you and your family have a fantastic Labor Day Weekend and thanks so much for the party!
    Miz Helen

  5. I suspect you may be gathering more mushrooms during your two weeks in the mountains. I thought these chanterelles were a real treat - no leftovers. Enjoy the long Labor Day week-end. We're rainy and cold here.

  6. That makes me sad for your lost pictures. I did not know that a fungus is not considered a plant, very interesting!

  7. Oh wow, look at those mushrooms! We don't get Chanterelles here, but they look so good.

  8. Beautiful and unique dish!
    Thank you for the party Diane, and enjoy the long weekend

  9. I love thyme with mushrooms! Hope you're enjoying your mountain time :)

  10. I'm with you, Diane, mushroom are very cool! And super tasty, too. Love this special dish and will give it a try. Thanks for hosting, enjoy your holiday weekend :)

  11. Hope you are enjoying your vacation.

  12. Lol, thank goodness we no longer need to send our photos in for processing because I'm sure that the clerks would think I was nuts for taking more pictures of food than I do of people:-) Hope you are enjoying your time off.

  13. Hello cute lady! What a fun party. Thanks for hosting. Please come and party with us. We would love to see what you have been working on! http://loulougirls.blogspot.com
    Happy Friday! Lou Lou Girls

  14. I am sure serving them over the risotto was a tasty way to enjoy this.

    I remember the days of those photo huts in the parking lot of local department stores - those were the days...

  15. I don't remember my film ever being lost. I will say that now that I've switched to digital, I never look at my pictures. It's like a black hole. I only look at the old ones that came back from the developer. So much for me and the virtual world. I enjoyed hearing about your fungus obsession, a delicious one for sure. I love your idea of serving this over a simple risotto Milanese.

  16. I would think rosemary or thyme would be really good with mushrooms! You were so lucky to find the chanterelles…I made mine with shiitake. No chanterelles in my neck of the woods! Yours look fabulously delicious! Hope you are enjoying your time away, Diane!

  17. I lost some photos along the way when I was travelling once. They were given to the wrong person and when the drugstore contacted him, he told them he'd decided to keep them! It was time for me to travel on, so I just let it go.

    I was glad to luck into some chanterelles at the farmers' market this weekend, or else I'd have been making these with mixed mushrooms or cremini from the food co-op. In fact, I think this recipe would be great with any mushrooms. The chanterelles just make it extra-special.

  18. I am a mushroom picker and can't wait for these golden gems to start popping up! Great post and thanks for the linky!

  19. You have me laughing over here because a few Thanksgivings ago my parents were visiting. I took them hiking at an arboretum down the road and I spent much of the time taking pictures of various types of fungi. The shelf fungi were my favorite to photograph because of the colors.

    I've always wanted to learn how to identify edible wild mushrooms.

    Not only do I find the colors and forms interesting, I like eating them too!
    Thank you for sharing, Diane!

    1. We would make such a pair taking pictures of rotting things. I always wanted to learn how to identify them too. It is still on my bucket list.

  20. Hi Diane,
    I love Chanterelles and this looks like a great combination! Thank you so much for sharing this awesome post with Full Plate Thursday and hope you are having a fantastic weekend!
    Come Back Soon,
    Miz Helen

  21. Glad you had a lovely holiday, Diane! This recipe looks delicious - Chantarelles are such a treat this time of year. Pinning and will tweet :-) Thank you for sharing with the Hearth and Soul hop.


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