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