What to do with "Pfifferlinge" (Chanterelles)

A friend gave us hand-picked pfifferlings, really a huge amount. I've looked in a few recipe books and it seems that these mushrooms are more like an incidental accent to a fish or meat dish, or sometimes just marinated or fried as a side dish to something else. But my husband (totally excited about the mushrooms) seems to think that some kind of magical main course German pfifferling recipe exists out there in the universe: I haven't found it. Any ideas before I just give up and make omelettes and salads for the next 3 days?

Some people like Pfefferling cream soup. Frankly they are not to my taste

One tip what ever you make ! make sure you get all the sand out of them ..nothing worse than crunchy mushroom soup believe me

Source – I did this once had to chuck the whole pan away errrrr

Spaetzle with Pfifferling-Rahm Sauce. Yum!

Careful how many you eat at one sitting, though. I tend to get an upset stomach if I eat too many.

Hmmm. I'm liking the spaetzle idea. Mushroom soup is probably a better use of them, but unfortunately I have had bad recent experiences with mushroom soup, so I have to let the memory fade a bit.

By the way, I just tried one. At first neutral, then really delicious, then totally vile to the extent I had to spit it out. This can't be normal.

Sorry for stating the obvious but just typing rezept mit Pfifferlingen onto google resulted in several sites giving recipes and here's a sample with reviews:http://www.chefkoch.de/rezepte/68781025531...ochrezepte.html . Being a vegetarian, I have made a sort of stir fry with Zucchini, pfifferlingen in whipped cream , after sauteeing garlic and onions and a combination of favourite spices.

do you get on well with your friend at the moment.. ?

Put them in a frying pan with a little oil or margarine. Use 1 cup shrooms per 50-100 grams pork. Cook on high for 15-20 minutes. Add some sliced up pork strips, salt, pepper and cook another 15-20 minutes. I also add chopped hot peppers at this point.
Turn down to low and add about 2 cups of cream. Let simmer covered for about an hour or until sauce is thick.
Serve over basmati rice with steamed broccoli on the side.

the spaetzle with cream sauce and the mushrooms sounds amazing!! (man how i miss that food!)
same with eurovol's suggestion

now i'm starving and want mushrooms (one of my favorite things) and other wonderful German dishes.

ahh for a walk/slow bike ride with the dogs and some of my fav. people in the Gruenwald woods to my fav. beergarden in Strasslach to a good meal and walk back to Gruenwald... sigh...

Ok, I deserved having the obvious stated, as I had only searched my usual English recipe sites. My husband has meanwhile found a few interesting possibilities, having searched in, duh, German.

Tried another mushroom, no explosively revolting aftertaste. Hope my friendship is still intact, we'll see how we feel after dinner...

Thanks everyone! If you think of more, let me know. We have enough of these damn things to feed the whole city for 2 weeks.

The simplest recipe for chanterelle mushrooms is obviously a fricassée (on their own or with other mushrooms) or a stir-fry, with or without meat. You could also incorporate them in a pasta dish - they go really well with tagliatelle, for example, in a cream sauce or à la provençale.

they are the BEST mushrooms! Add them to a nice Tagliatelle with white wine - their taste is awsome.

You win 1st prize. Well done.

Don't bloody go round typing german shit into google for recipes. Guess what you'll get? Shitty German recipes. German cuisine is extremely lame. Fact. Don't even bother trying to argue with me, you'll lose. Every time. Another fact.

Simply use the word "chanterelle" and you'll increase your chances of getting a decent recipe. They don't turn to smush like some other mushrooms, so you can mess about with them a fair bit, and they'll stay in shape. Surprisingly good in a potato gratin. Chicken always goes well with mushrooms, its a classic marriage, and chanterelles are no exception. A simple chicken breast in a sauce of white wine, chanterelle and creme fraiche is a piece of piss to prep and cook, but can be made to look pretty posh.
Chanterelles are tasty. If they don't taste good, you might have false chanterelles.

Hm. Didn't know they were one and the same. That would have been good to know yesterday. We cooked some in a simple cream and sherry sauce with chicken breast and onions, some herbs de Provence, etc, and it was actually very, very good. Actually we were out of sherry so we used a dry white vermouth and surprise, surprise, it smelled like crap at first but was totally delicious after it simmered a bit.

But I could imagine they are not "real" because the taste before cooking is really not all that alluring, and their color is very yellow/orange, compared to photos online. Tonight we'll be cooking some spaetzle and varying the sauce a bit.

Merci, chef.