I’m so lucky to have so many mushrrom freaks in my life, especially around chanterelle season.
I sauteed onion and garlic in olive oil and when cooked and quite hot, I added the sliced chanterelles and cooked them through. When they were just about done, I added some homemade chipotles en vinagre I’d made with our banana vinegar and piloncillo (which should be back in stock in about a month.) I dusted the whole affaire with cotija. The tortillas were Rancho Gordo heirloom corn tortillas, naturally.
