kinoko ?normally it’d require a creamy sauce but it could work especially with roasted eggplant. i’ve salted the slices today to let out as much water as possible, boiled the chanterelles a bit to increase slimyness and i’m marinating it all overnight in olive oil and garlic. everything’s going into the oven tomorrow; the eggplant should turn out a bit crispy, the chanterelles will be meaty but lose most of their water, and it’ll all be mixed with feta cheese, olive oil and pasta (and maybe something acidic)
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