Chanterelles en Persillade

Almost any type of wild mushroom benefits from sautéing in butter with a touch of garlic and a shower of herbs. I often mix golden chanterelles (or their close cousins, girolles) with contrasting black trompettes de la mort, and whatever else is around. The only wild mushrooms I prefer to keep separate are cèpes (porcini) and morels (which, in any case, are better simmered with some cream). Need I mention appropriate companions for wild mushrooms? They go with almost everything, from eggs t