Forager Tom of Villa Fungi shared these mushroom + chanterelle tips with us! They are originally from Jeff Long, a member and past president of the Mycological Association of Washington.

BASIC METHODS FOR PREPARING & COOKING CHANTERELLE MUSHROOMS (J. Long)

BASIC REHYDRATION METHOD FOR DRIED MUSHROOMS

Soak dried mushrooms for minimum of 20 minutes in slightly hot tap water; Scoop mushrooms out, SAVING LIQUID to add to broths, stocks or soup OR cook reserved liquid down in a large fry pan over high heat ("reducing") to concentrate flavors. Squeeze out add'l by hand & then lay them between several paper towel layers (cover) & press them dry.

BASIC METHOD TO USE CANNED MUSHROOMS

Drain mushrooms, disposing of/throwing away liquid.  Squeeze out as much liquid by hand as possible - then lay them between several layers of paper towels & press dry.

BASIC SAUTE OR FRYING METHOD FOR FRESH CHANTERELLES

[**Except Black chanterelles]

INGREDIENTS: 

• Sliced or slightly crushed garlic *** (fresh)
• Butter or equal parts butter & vegetable or olive oil*
• Finely chopped or minced shallot (OPTIONAL & onion also acceptable)
• Finely chopped or minced parsley/thyme leaves (thyme preferred)
• Sea salt or coarse salt + a bit of freshly ground black pepper.

If you don’t use some cooking fat, the mushrooms will taste dirty/washed out.             

1. Clean mushrooms carefully, trimming away any dark brown or "wet" areas, & using a soft brush or basting brush, brush away dirt/leaf particles. DO NOT SOAK OR RINSE THESE CHANTERELLE MUSHROOMS IN WATER - YOU'LL LEACH AWAY A LOT OF FLAVOR IF YOU DO!!  If they're large, cut OR TEAR them into 2-3 sections, BUT NOT TOO SMALL, trying to leave them shaped so they stay in good contact with surface of your pan.
2. In large sauté pan [non-stick – (PFOA-free) preferred, as you can use less fat, insuring that your mushrooms will not be too greasy/heavy]heat butter or butter in the oil over high heat until it just begins to stop bubbling
3. Add trimmed chanterelles & saute' for 2-3 minutes over high heat; IF they quickly give up/produce some liquid at this point, pour off the liquid (it can cause bitterness), add more cooking “fat” to the pan & continue sautéing;
4. KEY: after 3 min’s total, reduce heat to MEDIUM, push mushrooms to edge(s) & add at least 1T butter or EVO (“fat”) to center or other edge of pan, THEN add all your shallots/garlic (not before), cook garlic/shallots in center/at edge till v. slightly colored, then stir all together & continue to saute'/cook over MEDIUM heat til mushrooms are JUST slightly brown & still juicy. BE SURE THAT THE SHALLOT/ONION AND GARLIC BROWNS ONLY A LITTLE, OR IT MAY ADD BITTERNESS.  If they seem AT ALL dry, add 1/4 C or so of chicken/veg. stock/broth (canned OK) & cook till liquid ALMOST gone. Add herb, stir once or so, season w/ salt/pepper to taste (you may add salt/pepper during  cooking process, if you like) (DRIER FUNGI BROWN QUICKER).

IDEAS

• Try them w/a bit of heavy cream added at the end - they're great this way (why not splurge as they're rare?).
• Try infusing pint of heavy cream w- thyme & garlic first (by steeping chopped fresh garlic and fresh thyme leaves over medium low heat for about 40-60 minutes), then add fresh sauteed/seasoned fungi to the reduced cream mixture.
• Delicious when served with fish, eggs, lobster, game birds (i.e. quail), veal and chicken. 

                                                   JEFF LONG