I believe that Chanterelles have been in season for a few months already, and will continue to be in season for a few months more, but until then, they really are an amazing mushroom. A nice firm texture, and slightly fleshy. The flavour is earthy and sweet, and holds its own against even stronger flavours, even against cheese, poultry, or fish.
I like them simply pan fried, with butter, thyme, and pepper. But if you're feeling exciting, add some white truffle oil and/or mirin.
On Chanterelles:
Chanterelles are common in northern parts of Europe and North America, including Mexico, in Asia including the Himalayas, and in Africa including Zambia. hough records of chanterelles being eaten date back to the 1500s, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 1700s, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle "as one of the most important and best edible mushrooms."
Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and others still can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. It therefore tends to command a high price in both restaurants and specialty stores.
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