Who doesn't love tromping through the drizzly woods in November, looking for wild mushrooms? Okay, I love Hawaii, too, yet I live in Oregon, and consider it a wild mushroom mecca. Especially the chanterelles, although you never know what you will find. Cook 'em up in a skillet and slowly add seasonings, puree to any consistency and then put a bowl on the table with cut up veggies, fruit, crackers, bread and a bottle of Pinot Noir or some local Imperial Stout. Then go dancing! <br /> <br />

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