I have always been fond of mushrooms, but it wasn't until our last trip to Germany—which was in the midst of chanterlle (or Pfifferling) season—that I fell in love with chanterelles.
These delicate, trumpet-looking mushrooms are commonly cooked in butter or cream. The most unexpceted way we enjoyed them in Germany was sauteed in a cream sauce with prunes. It wasn't something we would typically order, but the suggestion came under good advisement (from our dear friend and owner of the brewery in which we were staying), and, admittedly we were glad we took her advice. The flavor combination was heavenly.
In our home, we prefer our chanterelles in a light cream sauce with homemade schnitzel and a side of roasted brussel sprouts.
