The basic recipe is incredibly flavorful.  I had to make a few changes due to the unavailability of chanterelles locally.  I used a combination of white button mushrooms and criminis, and cooked them together in the same skillet in which the onions were browned (so one skillet instead of three).  While they were cooking, I added a few good gratings of fresh nutmeg - wonderful flavor with the mushrooms!).   I did make the dish ahead, and after reheating, added a splash of cream to brighten  it, topping with freshly chopped flat-leaf parsley. Everyone just raved about it, not asking for, but demanding, the recipe!  My son commented that this had to be a classic at Thanksgiving dinners from now on.  Coming from him, that's the mark of a successful recipe!  (Once chanterelles are available, I'll make it exactly as written.)

By Joycehm | 

November 27, 2007

I tried this, and it's juat exquisite - a great way to reinvent those pieces of expensive cheese you select just for the holidays! 

By Joycehm | 

November 8, 2007