chanterelles with ginger

[Emily]

My favorite chanterelle mushroom spot just produced its first flush and I picked a peck yesterday. Here's my favorite chanterelle recipe:
(serves 4)
* 5 tablespoons butter (use ghee if you're camping)
* 1 1/4 cups chopped onions (red ones looks pretty)
* 1-2 tablespoons grated fresh ginger to taste
* 2 teaspoons minced garlic
* 1/4 teaspoon cayenne, hot paprika, or a couple of fresh chili peppers chopped
* 8 small new potatoes, or larger thin-skinned potatoes diced in one-inch cubes
1 quart clean chanterelles
1/4 cup madeira wine (optional)
juice from one half lemon
chopped coriander (cilantro) for garnish

--melt the butter in a skillet on medium heat and cook the onions until transparent.
--add the ginger, garlic, pepper(s) and stir.
--add the potatoes and stir.
--add the chanterelles, and madeira (if used). stir, cover. Cook covered until the mushrooms give up their liquor, then uncover, and cook until the mushrooms are the desired consistency--usually about another ten minutes, depending on how wet the mushrooms were.
Sprinkle with lemon juice, garnish with fresh coriander(cilantro) and serve.

I usually serve this with rice, sometimes with cinnamon, cumin, dried apricots, grated lemon peel, and pine nuts or almonds cooked with the rice.