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.
- 1⁄2 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
- 1⁄2 cup dry vermouth
- 1⁄4 cup chopped fresh parsley
- Salt and freshly ground black pepper
- 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.
- 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.
- 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.