This is a fabulous way to use chanterelles that doesn’t involve cream or pasta! The original recipe calls for wild rice, but I prefer this with a chewier grain like farro. Adapted from Forager Chef.

Ingredients

• 1.5 c farro
• 1 small fennel bulb, cored and finely diced
• 2 carrots, finely diced
• 1 bunch scallions, thinly sliced
• 2 large clove garlic, minced
• 1 lb chanterelles, cleaned and cut into bite-sized chunks
• 8 oz bacon, diced
• 6 T unsalted butter
• 1/2 c walnuts, roughly chopped and lightly toasted
• Handful parsley, roughly chopped
• 2 t fresh thyme, finely chopped
• 1/3 c grated parmesan cheese
• 1 lemon

Instructions

• Cook farro according to package instructions.
• Cook chanterelles in a large cast-iron skillet over medium-high heat. At first they will release a ton of water – let them continue cooking until they reabsorb the liquid, then continue cooking until they are starting to brown.
• Put mushrooms in a bowl and set aside – then wipe the cast iron clean and let it cool slightly.
• Place bacon in cast-iron skillet and render fat over medium high heat for 5ish minutes.
• When the fat has released, add the chanterelles and reduce the heat to medium, cooking until the bacon is cooked (but not crispy) and the mushrooms have more color.
• Turn heat to medium low then add 3 T butter, fennel, carrot and garlic.
• Season with salt and pepper, then cover and cook for 10-15, stirring occasionally, until vegetables are tender.
• Add farro, walnuts, thyme, parmesan, and remaining 3 T butter, then stir and heat through.
• Remove from heat, stir in parsley, then season with salt and pepper.
• Add a squeeze of lemon, then add more lemon to taste.