I would saute the chanterelle mushrooms in butter with a bit of garlic and maybe cayenne pepper, and waft the aroma through the house with fans. I’ve also heard from a trusted source that chanterelle chicken is to die for…

I would cook the lobster mushrooms in a seafood dish, most likely with tilapia.

I’d have to consult my cookbooks!

Breakfast Chantrelles for two:

2 slices bacon
4 oz. fresh chanterelles longitudinally sliced to
about 1/2″
1 small shallot, minced
coarse salt
freshly ground pepper

Slowly fry bacon (med-low)until done; wrap bacon in paper towel or clean cloth.
Pour off all but about 1 tsp. fat.
Add chanterelles to skillet and turn heat to medium; sautee until color begins to change (about 2-3 minutes).
Add shallot and sautee until aromatic.
Lightly salt and pepper and sautee another minute or so–the mushrooms should be firm and luscious and shallot should be softened.

Slide to warm plates and serve with steamed eggs, the bacon, a flavorful toast (pumpernickle is good here) with butter, and braised tomatoes topped with parmesan. M’mmmm! Add milk or a low-acid juice or, maybe, a latte.

Then, for lunch, I’d thickly slice a couple of the lobster mushrooms, soak them in a rice-vinegar-hazelnut-oil marinade for about an hour. Then, I sprinkle them with a coarse salt, maybe some tarragon, and some coarse pepper and grill them or broil them until tender and serve them (1) over a rice pilaf topped with the reduced marinade and (2)with fresh cucumbers on the side, seasoned with rice vinegar, thinly sliced scallions, a nice sea salt, and coarsely ground pepper. The menu would be rounded out with a nice Sauvignon Blanc or Pinot Blanc or maybe even a Southeastern Australian chardonnay.

Dinner: Pork tenderloin and chantrelles–the most succulent possible dinner:

Pork Tenderloin Medallions in Chanterelle Sauce:

-heat a light oil in a heavy skillet (medium heat)
and add, stirring often and not letting get hot
enough to sizzle:
-1 mild onion (small-medium) chopped finely
-1 medium shallot, chopped finely
-meanwhile, I’d mix in a medium bowl:
1 small clove garlic or, maybe, a large shallot,
finely minced
1/2 tsp. fresh thyme leaves, finely minced
1 T. butter, melted
1/4 tsp. finely ground pepper
-Add 1 pork tenderloin (about 1 pound)trimmed and
sliced into 1″ slices, cover bowl with plate, and
shake until the tenderloin is thoroughly coated
and no sauce remains in bottom of bowl
-Then I’d pour the pork mixture into 1-2 T. oil
heated in a heavy skillet over medium-high
heat, tossing until crispy-brown on all sides after
which I’d remove the pork to a warm plate and cover
with a bowl to keep warm.
-Into the skilliet, I’d add oil or maybe butter, if
necessary, and deglaze the pan after which I’d add
about 1 pound fresh chanterelles, cleaned and sliced
longidinally 1/2″ or so thick and cook, stirring
often, until mushrooms have begun to turn color; then
-reduce heat to medium-to-medium-low and slowly add
about a half cup half-and-half (thick cream is nice
too) and stir until a bit thickened; then
-stir in some herbs (maybe about 1 T fresh parsley
and/or thyme)some fine sea salt and medium-ground
pepper; then turn heat to medium or medium-high and
-Add pork to mixture and cook, covered, until pork
is just about done (barely pink–170 degrees) (about
5 minutes). Turn off heat and let sit for about
5 minutes (pork will be 180 degrees) while slicing
some crusty bread and giving a spinach salad a final
toss.

As we sit down to dinner, we’ll toast Marx Foods with a nice wine–maybe a nice pinot noir (probably have to take out a loan for that) or a dry reisling, maybe Alsatian?

After dinner, I’d decide the menu for the next day, maybe looking through the recipes on this blog, and debate with myself whether I should save some by freezing them or drying them. I’d still have about 12 ounces of chanterelles left and about 1 and 1/2 pounds of lobster mushrooms.

When will we know who won?