• Wash and clean the chanterelles as needed then dry on a towel until needed. Ideally you'll be able to leave them whole, but large mushrooms can be cut into halves or pieces.
• Heat the oil in a saute pan or skillet over medium heat and add the chanterelles.
• Cook until the chanterelles are about half done, about 5 minutes.
• Meanwhile, butter and griddle a thick piece of good bread. You can also oil and grill it.
• Push the shallots to the side of the pan and add the shallots. Add half of the butter. Season the shallots and mushrooms with salt to taste.
• Sweat the shallots until completely cooked, then add the wine, increase the heat and reduce by half.

Creamy chanterelles on toast

• Add the herbs and cream and reduce until thickened. Double check the seasoning for salt and pepper and adjust until it tastes good to you.

Herb Version a la Sami Tallber

• For the herb version, omit the cream and add an additional tablespoon or two of butter after the wine has been added and simmer until the sauce thickens.

Serving

• Spoon the mushroom mixture over the grilled bread, top with a handful of fresh wood sorrel and bellflowers if using and serve. Eat it with a knife and fork, and a cold glass of white wine.