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| Photo by Tuan Huynh |
As
Drew Belline tells it, a forager showing up at his restaurant with a bag of
forest-fresh chanterelles turned him on to the beauty of foraging. Now hooked,
he excuses himself from the kitchen at times to find fungi in the North Georgia
mountains to inspire recipes at No. 246 in
Decatur. HGTV
blogger Danny Bonvissuto recently featured Belline, his fancy for foraging and
his recipe
for wild chanterelle mushrooms in Parmesan brodo with goat cheese tortellini,
sweet corn and tarragon. Lack of foraging needn’t send you on a guilt trip.
Store-bought chanterelles do just fine.
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