BaltimOregon to Maine

Chanterelle Hungarian Mushroom Soup made last fall

How I’ve blogged in my head these many months, but somehow, sleep-deprived as I am with a four-month-old (haven’t blogged since Theo’s birth), it’s hard to dive back in. So I’ll ease in. Here’s a short post. Make Chicken Marsala with the gorgeous wild chanterelle mushrooms in peak season here in the Pacific Northwest. I’m thrilled to expand my wild mushroom soup and wild mushroom pasta repertoire. These meaty mushrooms were the the perfect sub for the shiitake, cremini, oyster blend Emeril calls for. Yes, Emeril, cringe I know. Normally, I shy away from Food Network celebrities. My mother-in-law says his recipes are too involved. But this one is delicious and easy. Don’t buy Emeril’s packaged Creole seasoning. It’s easy to make the spice blend at the end of the recipe. Leave out the two pats of butter at the end, as we did. But you must use dry Marsala wine. I hadn’t touched our bottom since the unctuous Papardelle with Hazelnut Cream recipe from Lincoln’s Jenn Louis I made last year. Serve your Chicken Marsala with Trader Joe’s gummy, addictive Harvest Grains Israeli couscous and quinoa blend. It made for an easy enough, memorable weeknight meal.