I have been in the northwoods for the weekend at my parents place and happened upon a nice hord of golden chanterelles growing on their property. Im not a great cook so i figured i would just saute them up with some butter and a light touch of salt.
Cook pasta. When pasta is nearly finished, put equal parts olive oil and butter in a sauce pan over high heat. When the butter is melted add chanterelles and cook for about 3 minutes. Add fresh herbs to taste, I like parsley. Serve over pasta (fettuccine) and top with fresh grated Parmesan cheese.
Easy peasey.
You can also add a bit of cream to make a more substantial sauce, but I prefer without.
To excerpt from a reply I made in the thread Jay referenced – there are several varieties of “false chanterelles” so you have to be very sure of what you are doing. I picked a batch and found out (fortunately before eating them) that they were actually Jack-o-lanterns.
I had a mushroom and cream soup in Innsbruck once. I think they called it a goulasch, but all i can remember was lots of chanterelles and cream. Still haunts me.
I can second Jay’s reco to blanch them. Seems counterintuitive that it pulls water out, but it does. EDIT: that is, blanch them if they are carrying a lot of water. That’s not always the case.
I’m a big fan of them in cream sauce with thyme, over either toast or fresh taglietelle. A little pancetta in the sauce doesn’t hurt, either.
Sadly, my foraging spot in the Cascades is closed from the fires this year. Will have to try a few other trails.