Potatoes with Sautéed Horn of Plenty Chanterelles

  • Serves

    serves 4


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.


  • 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


Step 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.

Step 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.

Step 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.

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