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About this recipe: Goat's cheese can overpower the delicate taste of the chanterelles, so I only use up to 1 tablespoon, just to add a bit of a creamy texture.
Look for the mushrooms that are firm, a little spongy and a nice light brown colour. Avoid the ones that feel 'slimy' or moist on their cap or that are starting to get dry or turning dark brown around the edges. Best stored in a brown paper bag in the fridge for up to 3 days, at the very maximum.