Chanterelles Braised with Corn, Summer Squash, and Carrot

A colorful toss of vegetable dice is braised in a rich stock made from all the trimmings. Summery sweet, the ragoût fills out a meal of roasted poultry or serves as sauce and vegetable for poached cod or broiled salmon. Or, for a vegetarian meal, ladle over polenta.

Use white, golden, or other sturdy chanterelles, which will stay meaty and firm as they absorb the flavorful broth. Delicate species—such as yellowfoot or funnel chanterelles—are too floppy and mild.