That truly looks lovely. Earlier in the week I have been stomping around in an area I haven't foraged in before, and I have been finding massive late season chanterelles in abundance. ~4 kilos or so, which I have sauteed with a bit of onion in butter to preserve in the freezer. But the real treasure are two quite large Cauliflower mushrooms (Sparassis Crispa) which I turned up just before we needed to stuff the turkey for the Thanksgiving feast. A generous cup or two of the curly egg noodle like mushroom blades really benefits the stuffing, with a slightly nutty flavor.
That leaves me with well over a kilo to dry, and that is after I gave one of them to a neighbor and guest at dinner. I am still too bloated and drugged into somnolence by the L-tryptophan from the turkey, but I will undertake the extensive cleaning the complex mushroom requires. It is truly wonderful to me to partake of the natural bounty we are provided. I am glad you enjoy it so too.
Thanks!
RE: 🍂 Autumn Mushroom, Wild greens & Cheese Pull-Apart Bread