When you find a chanterelle, carefully scan the whole area as they tend to grow in groups. Use a knife to cut the mushroom from the ground, leaving its stem behind. If it keeps raining, check your secret spot in another week—you may find more chanterelles have popped up.
Chanterelle and Bacon Breakfast Fried Rice
Serves 4, easily halved or doubled.
- 3 cups cold cooked white or brown rice
- 1 tablespoon grape seed or peanut oil
- ½ cup diced yellow onion
- 6 slices bacon, cut into ½ inch pieces
- 1 ½ cups chanterelles
- 1 cup fresh or frozen peas
- 4 eggs
- Sweet Sake Soy Sauce, to drizzle on top
- Sriracha hot sauce
- 1 ½ cups sake
- 1 cup soy sauce
- 1 cup sugar
- To make the Sweet Sake Soy Sauce, place the sake and soy sauce in a medium saucepan. Bring to a boil, lower heat to a simmer, and cook until reduced by half. Remove from the heat and stir in the sugar. Gently heat over a low flame until the sugar is dissolved and the sauce is syrupy. Cool and store in a squeeze bottle.
- For the fried rice, heat a large frying pan or wok over high heat, then add the cut up bacon. Fry until crispy and drain on paper towels. Wipe out the pan, leaving a small amount of bacon grease.
- Slice the larger chanterelles and leave smaller ones whole. Heat the pan over high heat and add the chanterelles. Sear until brown on each side. Remove and set aside with the bacon.
- Heat the pan again over high heat and add 1 tablespoon of grape seed or peanut oil until shimmering. Add the onion and stir fry for 2 minutes until brown. Break up the rice with your hands and add it to the pan. Stir fry the rice with the onions until warm and coated with oil.
- Add the peas, the bacon and the chanterelles. Keep warm while you fry the eggs separately in a small pan coated with butter.
- To serve, place the fried rice in a bowl, top with a fried egg, season with salt and pepper, and drizzle with Sweet Sake Soy Sauce. Sriracha optional.