Dry Sauteeing them will bring out their true flavor, while ridding them of the water that can make delicate dishes like souflees limp and soggy.
For some mushrooms, like these chanterelles, dry sauteeing is the only way to make them truly edible. This instructable will show you how!
Step 1: Aquire and clean mushrooms
(I admit this step could be difficult.)
Failing this, hunt for your own wild mushrooms with a mushroom expert, or buy them at the store. Any kind of mushrooms will work, including those plain old white ones. (this makes even regular ones taste good).
Sort, trim and clean the mushrooms you buy/find. If they are wild (like these) you may need to trim out the rotten spots and brush off forest dirt.
Step 2: Chop 'em up
Keep in mind that when you sautee them they will shrink significantly!
Step 3: Sautee away
As you cook them, water will be drawn out of the mushrooms.
Cook them on medium until all of the water is gone from the pan.
Step 4: Save them for later, if you can...
I managed to save some of mine in the freezer for non-chanterelle season (difficult).