Memories of Autumn Sunlight: Chanterelles

Sunlight on my windowsill, drops of autumn orange that I chose from my favourite vegetable stand in Borough Market. Now, resting on my window. 

I chose them from this. For their memories of being in my summer house - dachya - in Russia. The joys of foraging for these creatures, these bright orange lisichki.  Roughly translated as little foxes. Chanterelles, as they are otherwise known. 

I do not know if this merits a recipe. But I do know that little foxes, chanterelles merit a post. For they sat on my windowsill, in the sunshine, proud in their orange-ness, evoking the little cries of joy at finding them underneath fallen logs - or if incredibly lucky - a whole 'field' of tender orange, glistening in sunshine, tucked away in falling leaves and mud. 

Chanterelles, (Sometimes) Done a Portable Gas Hob

Clean the chanterelles off, tenderly with a small brush. Aim to get the grime out. Do not put them under a stream of water: they are delicate. 

Maybe leave them to dry on a paper towel, if you are not very hungry.

Let a knob of butter, melt and spread on a pan. Do not let if get too hot! 

Add the mushrooms and toss, letting them absorb all the buttery goodness. Season.

Cook over your (maybe not very portable) hob for just a few minutes, until done and tender. 

Eat them as a side or as a snack - preferably in the autumn sunshine - with dark, dense rye bread. 

On Gems and Borough Market: Honeyed Carrots, With A Touch of Balsamic

I saw them, glittering beneath their dirt, layered and sweet.

Autumn carrots. Artisan carrots I could call them. 

Gems of colours, carrots that would turn sweet, yet savoury and every-so-slightly sticky, left to caramelise in the oven for a few hours. Carrots that would take on a different temperament, showing all the warmth and vitality of autumn. 

Carrots that I would serve, maybe ever so inappropriately, with some mackerel that looked so tempting on a stall and some (big, market, end-of-summer) tomatoes, sliced with buffalo mozzarella and basil. 

But, the carrots, the carrots I could have on their own, cold as a salad. Or paired with lamb cutlets. Or, as I did, paired inappropriately with anything you would like... 

Honeyed Carrots, With A Touch of Balsamic

Carrots, scrubbed, in cheerful colours (or just orange)

Balsamic Vinegar

Honey 

Olive Oil

Take the carrots, slice them into manageable bits (or roast little ones whole).

Toss them with seasoning, olive oil, until they are shiny and flecked with pepper. 

Cover them up in foil and put them into an oven, for an hour or so, until they are pliant.

Uncover them, toss with honey, enough to coat them, and a dash of balsamic vinegar for depth. 

Cook them uncovered for a further half an hour, letting the edges caramelise and them to fall into a delicious savoury sweetness.