In:Perfect Pairing

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The past several weeks have been Chanterelle mushroom season here in the Pacific Northwest, and those who know of a prime picking spot guard the secret with their lives. We happen to know of such a spot, where the Chanterelles are plentiful enough to fill large baskets if you hit it at the right time. After a picnic in the woods that included a little Pinot Noir (2009 Cathedral Ridge from Dampier Vineyard), we were like kids on an Easter egg hunt, plucking the golden delicacies until we had as many as we could carry.

After returning home with our bounty, we sauteed most of the mushrooms lightly in butter, and froze them to use throughout the year.  That night, we enjoyed the freshly picked Chanterelles with roasted salmon (caught by my father in the White Salmon river), which paired amazingly with the Dampier Pinot Noir.  I highly recommend the following recipe from Food & Wine…they suggest Oyster mushrooms, but encourage Chanterelles if they’re available.


Cheers! -AG

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