It is the season for foraging . . . which I have yet to take part in, BUT I would love to. Instead, I am celebrating the season, and reaping the benefits of other foragers, by eating as many chanterelle mushrooms as possible. I bought a heap of the tasty mushrooms and at the last minute I decided what I was going to do with them. I had a few ears of corn that I needed to use and figured I would make a creamy (= extra butter) polenta to accompany a simple wild mushroom ragout.
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