Sonoma county in the heart of the California wine country is a great place to forage for wild mushrooms in the cooler months – especially chanterelles. You can find out more at the Sonoma County Mycological Association.

Once you get your hands on some lovely chanterelles, what to do with them? Here’s a nice breakfast/brunch-type way of serving them.

Take about a cup of cleaned and sliced chanterelles mushrooms and add to a pan with a good knob of butter. Throw in a finely chopped shallot and stir around till the everything has softened nicely (making sure any excess water from the mushrooms have evaporated). Season with sea salt and pepper. Serve with a simple scramble of eggs and some rye toast on the side.

Serves 2.

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