I grew up picking chanterelles, porcinis and other mushrooms in a late summer and early fall in the forests of Russia and Lithuania. After picking mushrooms my family would fry them in a pan with onion and potatoes. It was so delicious to eat this meal after long day in the forest. Below is a picture of a chanterelle mushroom I picked this past fall in Lithuania. But usually in Seattle I buy them at PCC Natural Markets, or Farmers' Markets.
1/2 - 3/4 lb of chanterelle mushrooms, washed and cleaned
1 medium shallot, thinly chopped.
Salt and pepper to taste
Olive oil - 3 tablespoons
1. Chop chanterelles into small pieces (1/4-1/2 of an inch).
2. Pour oil in a pan and fry shallots on medium-high for 2-3 minutes until translucent. I usually use my Le Creuset French Oven for this dish.
5. Below is a picture of the end result. You can serve this dish as a side to steak or any other dish, or by themselves with potatoes (mashed/fried).