There's a reason they have harvest festivals this time of year - there's so much of everything available at the moment (if it's seasonal, of course!). One of the seasonal goodies is Pfifferlinge or Chanterelle mushrooms (here's WAY too much info). There are more interesting wild mushrooms that learned individuals gather, but that will come a bit later.
Werner had a yearning today for Pfifferlinge, so I googled "Pfifferlinge Rezept" and got 462 recipes on one page. That makes for a lot of choices, though they can be easily categorized: eggs, salads, main courses. Scrambled eggs with Pfifferlinge are a staple on menues right now, but we wanted meat, so we opted for Pfifferlinge with Pork Filet, Spätzle (German egg noodles) and Brussels sprouts on the side. Good choice.
But you have to really really clean the Chanterelles and that is a pain. All the little gills under the head want to hold bits of sand and if you don't clean them well, well, you get to bite down on little bits of sand. Not appetizing. Werner usually does the veggie prep, and of course he's VERY careful at it, but he's working on the garden gate, so it fell to me. Isn't he trusting!
As Ginny often says, let the food speak for itself. That's what you have to do here. There are only a few ingredients:
Sear the pork filet well and then cover with foil and keep warm in the oven. In the same pan, add a bit more butter and sauté half of the Chanterelles with green peppercorns. When they're done, add a couple of teaspoons of cognac and a good handful of chopped parsley. Then add the rest of the Chanterelles and cook on high till done. Take off the heat and add cream, salt and pepper. That's it.
Here's what you get:
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