Chantrelles and kale with brown rice pilaf amd winter ale

So yesterday I got my hands on a half pound of chantrelles which I took home and cooked for dinner in olive oil and seasoned with tarragon and marjoram. I served them on a brown rice pilaf with almonds and organic Dino kale with a little goat cheese. With a piece of Macrina potato bread on the side and matched with a winter solstice ale from anderson valley it was a splendid healthy meal. The malt beer matched the earthy mushrooms and the hops could be discenred above the anisey tarragon.