Épogne with Wild Mushrooms

During the fall the woods in the Semnoz forests, which are almost at my back door in Annecy, are full of great mushrooms. This épogne was made on an early October day, when my son Neil and I went up the Semnoz for a hike and came down with a booty of multicolored fall chanterelles plus 2 pounds of chestnuts for dessert.

Before you start cooking: Although Louis Krieger in The Mushroom Handbook identifies Cantharellus lutescens as edible, a few mushroom man