The Oregon Department of Forestry allows you to harvest up to one gallon of wild mushrooms on state forestlands, but any more ...

On a plate, paint the bottom with pine nuts, and place warm chanterelles on top. Add the veal and sherry sauce to the mushrooms, and save half for the final step. Place one slice of comtè cheese ...

Chanterelle mushrooms, like any forest mushrooms, need to be well cleaned of forest debris. Mushrooms should not be soaked for too long because they absorb water like a sponge .