Not a bad haul for the start of the season—2.5 pounds of ’em. It’s more complicated to hike through the woods and bend down to cut mushrooms with a baby on your back, but it was a great time with my family. I made some delicious Chanterelle Risotto (a specialty of mine—learned from a friend) that Emily and I just couldn’t stop eating. Can’t wait to fry up some Risotto patties for lunch tomorrow!

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