That’s what comes from translating colloquialisms literally.
“Darauf gebe ich keinen Pfifferling”
“Not worth a red cent”
I rather like chantarelles, though.
Fry them hard in a pan with butter (don’t crowd them or they’ll sweat and end up stewed. And we wouldn’t want that, now would we..?), sling some cream in when they’ve got a bit of colour and let them simmer for a bit. Maybe a minute.
Good quality tagliatelle done al dente and away you go.
Season to taste and some flatleaf parley coarsely chopped on top.