Dining out inspires dinner at home. Especially when the restaurant meal features seasonal ingredients with easy to re-create preparations. After a day of bicycling in Austria, a stunning skillet of golden pork chops smothered in pfifferlinges proved splendid inspiration. Ditto for the accompanying crispy-crunchy kartoffelkroketten (potato croquettes).
Perfect timing, too, since all manner of mushrooms populate most markets in the fall. Golden-hued, funnel-shaped pfifferlings, aka chanterelles, appear in generous portions on all manner of dishes in Germany and Austria. Little wonder, with their subtle peppery taste, rich flavor and pleasing, toothsome texture. Here, fresh chanterelles can be found at farmers markets, produce stores and specialty stores such as Whole Foods. They also can be ordered online, fresh or dried. Both are quite pricey, but a little goes a long way.
Medley sautes
Most mushrooms taste best when sauteed over high heat with a hint of aromatic seasonings. I like to combine several varieties to keep costs low and to take advantage of their individual textures. My favorite medley includes thinly sliced shiitake caps with chunks of oyster mushrooms and a small handful of those colorful chanterelles. Or course, a couple of morel mushrooms elevate any dish they grace. If button or cremini mushrooms prove the only fresh option, I enhance their subtle flavor with the complexity of dried mushrooms. I find that even the least expensive pieces of dried mushrooms pack a deep mushroom flavor.
Skillet-roasted onion and fresh garlic make a great addition to the mushrooms. If your farmers market sells those elongated red tropea onions, use them for their color and sweetness. Otherwise, employ a small red onion or a couple of shallots. A sprinkling of chopped fresh herbs, such as tarragon, thyme and oregano, promote this simple sauteed side to company fare.