Looks like I've found a source for some wild Chanterelle mushrooms for about $6.00/lb.

What would you make to really showcase their flavor. Yet still simple and delicious.

Here's a couple of recipes I'm considering.

Chicken Baked with Cream and Chanterelles

 2 tablespoons butter

 1 pound chanterelles, sliced

 2 tablespoons fresh lemon juice

 2 tablespoons chopped shallots or green onions

 1 tablespoon marjorum

 1/4 cup dry white vermouth or dry sherry

 1/2 cup heavy cream

 One 2-1/2-pound chicken, cut into serving pieces and skinned

 Salt and pepper to taste

 Chopped fresh parsley

Melt the butter in a sauté pan or skillet and add the chanterelles, lemon juice, shallots, and vermouth. Cook over low heat for 20 minutes. Add the cream and cook 5 minutes more.

Season the chicken lightly with salt and pepper. Place the chicken in a shallow ovenproof dish. Pour the sauce over the chicken and cook for 30 to 45 minutes in a preheated 350º oven. Baste occasionally with the pan juices. Adjust the seasoning. Add parsley and serve.

Mushroom Stroganoff

1 tablespoon butter

1 teaspoon oil

2 large onions, chopped

1/4 pound shiitake mushrooms, sliced

1/4 pound oyster mushrooms, sliced

1/4 pound chanterelle mushrooms, sliced

1/4 pound morel mushrooms

Juice from 1/2 lemon

1/2 teaspoon salt

1 teaspoon dried basil

1/2 pint nonfat sour cream

12 ounces cooked pasta, your favorite (I prefer angel hair)

1/3 to 1/2 cup nuts, chopped

In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.

Any other TNT recipes? A great cream of Mushroom soup?

Deanna (happy to have "scored"!.....be quiet Jessy)