Great mushroom season in the Southern Tier of NY right now.
Chanterelles are my favorites.
They are astringent raw.
One way around this is a little cooking,
until they just start to shrink is all that's needed
and there's no harm in cooking more.
Another way is to dip them in something mouth watering
like Buffalo wing sauce. The wine pairing for that is bojole nouvea.
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I neglected to mention that dehydration will also
remove the astringency and may even improve the flavor.