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Horn of plenty chanterelles, also known as trumpets of death, aren’t true chanterelles, but are classified as chanterelloid, or chanterelle-like, fungi. They have thin, delicate flesh; to clean these mushrooms of dirt and grit, use kitchen scissors to snip off the tip ends, then quickly dunk them in a bowl of cold water and drain them on paper towels.

Yield: serves 4


  • 12 cup softened butter
  • 8 peeled medium Yukon gold potatoes
  • 1 lb. (about 9 cups) trimmed horn of plenty chanterelles
  • 2 cloves garlic, peeled and minced
  • 12 cup dry vermouth
  • 14 cup chopped fresh parsley
  • Salt and freshly ground black pepper


  1. Preheat oven to 375°. Rub 1 tbsp. softened butter over potatoes, then put them in a baking pan, cover, and bake until tender when pierced with a skewer, about 1 hour.
  2. Meanwhile, melt 3 tbsp. butter in a large skillet over medium heat. Add horn of plenty chanterelles and garlic cloves and cook, stirring, until mushrooms are tender and any liquid has evaporated, about 15 minutes.
  3. Add dry vermouth and simmer, stirring, until liquid has reduced and thickened slightly, about 2 minutes. Stir in 4 tbsp. butter and parsley. Season to taste with salt and freshly ground black pepper. Remove potatoes from oven. Using the bottom of a sturdy plate, crush each potato just enough to break it without smashing it. Transfer potatoes to a platter and spoon warm mushrooms and sauce over top.