Roasted to earthy crispness and liberally salted, “mini-chanties” make a decadent munchy. One-inch chanterelles are available roughly July to November from David West of Clearwater Farms, and larger ones through winter from Louie Mello [both sellers at the Santa Monica Farmers’ Market]. A pound of raw chanterelles fills two baking sheets, but yields just two cups roasted. This also makes a rustic-elegant topping for roast chicken or sautéed spinach.
What to buy: Look for golden orange, firm, heavy-for-their-size, dry (but not dried out) mushrooms. Trim away any dark reddish, dried-out areas (a sign of toughness) on otherwise good specimens. Store the mushrooms in a brown paper bag, never plastic. If they are damp from rain, add a paper towel to the bag to absorb the moisture. If too dry, add a damp paper towel, but watch that they don’t get too wet. Clean the mushrooms with a damp brush; avoid rinsing with water.
This recipe, while from a trusted source, may not have been tested by the CHOW food