Comment: Chanterelles are delicate and their taste is rather subdued. So one should not cook them too much, and should not accompany them with too powerful tastes. Which means do not use garlic but rather shallot to fry them, and do not to cook them too long (3-5 minutes), in a little butter. Choose preferably small chanterelles, they are better, but of course more expensive, and because of their small size, more difficult to clean. To clean them, it is not recommended to wash them since they would absorb a lot of water. So to clean them, I use a small knife to cut the feet and remove any residual dirt, and a small brush. It is a task that takes time, more than an hour for 800 g.
Instead of toast, you can also serve chanterelles on a puff pastry: 4 squares of puff pastry, brushed with milk and baked for ~10 minutes at 200C, or even vol-au-vent shells.
Ingredients (4 people):
800 g small chanterelles
1 shallot finely chopped
2 nice knobs of butter
2 tablespoons chopped parsley
8 thin baguette slices for toast
1 or 2 cloves of garlic to rub the toasts (see text)
S + P
Clean the chanterelles (only ~150 g will remain per person).
Toast the bread and rub the slices with the garlic cut in half.
Heat a skillet, melt the butter. Add the shallot and sauté ~5 minutes. Add the mushrooms, salt and pepper, and sauté 3 to 6 minutes over low heat while stirring. Do not overcook. Add the parsley and serve with the toasts.