Quote:
Originally Posted by Chainsaw13
I would think the bacon would overpower the delicate taste of the chanterelle. Unfortunately chant season is over around me, otherwise I'd give this a try. Maybe if the cinnabar chants start popping after the rains this week, I can try with one of those.
And Steve is 100% correct, home cured bacon is the best.
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The chanterelles he used in the pictures were pretty large, I'm assuming that's why.
That's a cool site by the way, Mark, kudos to your friend.
