The delicate, fruity flavor of chanterelles deserves to be featured by itself. Sauté some onions in butter until they just begin to become transparent, then add the whole chanterelles (or cut up the larger ones), with the tiniest bit of salt and plenty of freshly ground black pepper. Cook them fairly slowly, but thoroughly, until almost all of their liquid has evaporated. Serve them up on toast or add them to scrambled eggs or an omelet at breakfast. They make a good appetizer, on toast or in a pastry shell. Or top a main dish of poultry or veal with the delicate, attractive fungi. You may add some cream or a little sherry to the mushrooms if you wish—or port when coupled with game—but the simpler preparation is traditional in the Low- country.
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