Wild Mushrooms and Olive Bread

We kept hearing about all the fabulous mushrooms that are hiding up on the slopes of our mountain but had yet to find the elusive creatures. ...Until today! After Rachelle finished baking the fantastic olive bread that she has been making lately, we headed up the mountain armed with some vague information on where to find some chantrelles.

Thick mossy spots between fallen trees seem to make the best breeding ground for these golden beauties. You have to look quite closely because they tend to be a bit covered over. We were careful to cut them instead of pulling them out by the roots. We also left some behind rather than decimate the patch. A small bag full was plenty for a full meal of organic, local, hand-picked wild mushroom.

We plan to dry cook them in a fry pan so we don`t drown them. A little olive oil and our own garden garlic to finish them off... with a little of our bread and a salad (with local greens and some wild greens from our property). Life is very very very good.

About that olive bread... There is this amazing recipe for no knead bread from the New York Times that Jeff and Sarah re-introduced us to. Ever since then, Rachelle has been experimenting with it until she has perfected the best olive bread ever! Who needs bakeries!!