A quiet weekend in Los Osos was well deserved after the 25 lbs of pork shoulder sold at the baseball tournament last weekend!
We rested, we ate Mo's BBQ for lunch, steaks & local bay scallops for dinner, and homemade chorizo & egg burritos for breakfast.
As we were packing up, one of the Forever Stoked guys that live next door brought these beauties, wild chanterelle mushrooms from their secret spot somewhere in the hills:
Yes, they are that big, here's one next to my chef's knife (not a paring knife) for scale:
Simply sauteed with butter, shallots, and a bit of thyme & seasoning, splashed with vermouth & cream:
Tossed with papardalle, they were just about perfect with a Loring Wine Company Pinot (08 Rancho Ontiveros to be exact).
Spectacular. Makes California worth it... mostly.