With their firm texture and irresistible, fruity aroma of apricots, chanterelle mushrooms are one of the most popular edible wild mushrooms. They are known as the "forest's gold," offering a rewarding sensory experience of the hunt, a unique, slightly fruity and peppery taste, and a bright, trumpet-like shape.
You won't need to go on the hunt, however, because Chef Liv Hurst has sourced them and will be serving up gold this month at Cattle Shed. We caught up with Chef Liv to ask about this forest find, and more.
This just in, from the kitchen of the Cattle Shed:
I am very excited for mushroom season this fall. Chanterelle and oyster mushrooms are some of my favorite varieties. We use these in our Mushroom Alfredo with house-made tagliatelle. The fresh pasta truly elevates the dish, making the mushrooms the star.
For white wine fans, I recommend an acidic Pinot Grigio like Santa Margherita from Italy to complement these dishes. For red wine lovers, I suggest a low-tannin Pinot Noir, such as Stoller Family Estates from Willamette Valley in Oregon, which is a personal favorite.
I prepare a family meal for staff at least twice a week. My team always gets excited when I make fried rice and buffalo chicken wraps.
Our regular diners often tell us that our drive and passion for hospitality are what keep them coming back. We take pride in all areas of the restaurant, from behind the bar to the prep kitchen, to ensure every guest leaves happy and excited to return.
CattleShedWinebar.com
6290 Halcyon Way