We brought in some chanterelles for Layne to play with. A highly prized mushroom by chefs around the world. Chanterelles can only be harvested in the wild. The season only lasts a few weeks and is very weather dependent. Layne has created a mushroom toast for you. Sauteed chanterelles, red pepper and mixed baby greens on rustic bread. Topped with garlic-herb ricotta cheese, poached eggs and chives from our garden. Served with green salad and dressing of your choice.