Chanterelle and Smoky Cheese Danishes

From the first days of autumn, the forest-lined roads that cross Poland become dense with folding beach chairs; baskets of yellow, orange, and brown mushrooms; and the old men and women who foraged them earlier that morning. There are porcinis and saffron milk caps and simple boulotes, but the gold standard is the chanterelle—kurki in Polish. At once meaty, nutty, and buttery, it’s easily the most sought-after wild mushroom, a veritable woodland jackpot. During the foraging season, c