Mushrooms, shallots, sage, cream and Parmesan combine to make a rich, satisfyingly “meaty” vegetarian meal. Recipe for Sautéed Chanterelles with Cream and Linguine Fini below. The day before Marion cooked these chanterelles in our Chicago kitchen, they were in a stall in Seattle’s Pike Place Market. Not much more before that, they had been in … Continue reading Long distance locavore: Linguine with foraged chanterelles from Seattle, cooked in Chicago