[This topic was split from the discussion found at http://www.chowhound.com/topics/460435 - The Chowhound Team]
So daveena describes the chanterelles being the star of the dish and now I wonder where (or if) one can get good chanterelles in the East Bay....I mean to cook with, not already cooked.
The ones I've bought have almost always been overly wet and mushy as if they've been sitting around the mushroom section for too long. Is there anybody at a local farmers' market that carries them? I've seen the mushy, limp, sad ones at both Berkeley Bowl and Monterey Market.
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