Chanterelles in general go well with eggs, curry, chicken, pork, fish, beef and veal, can be used as toppings on pizza’s, be stewed, marinated, sautéed in olive oil, or used as filling for stuffed crepes. Of course these are just examples; chanterelles are versatile and can be added as an ingredient to most dishes. In European cuisine, Chanterelles are often served with venison. A traditional method of prepapring these mushrooms is sauteed and then used to make scrambled eggs omelette’s.
Since the mushrooms hold a lot of water, they are often prepared using a "dry sauté" method: after cleaning, the mushrooms are sliced and put in a covered pan over high heat with no oil or butter. The mushrooms then release much of their water, which can be allowed to boil off or be poured off and used as a stock.
Chanterelles can also be pickled in brine. Salted water is brought to a boil and pickling spices such as peppercorns, mustard seeds and thyme are added. The mushrooms are then cooked in this solution for 5–10 minutes before being transferred to sterilised bottles along with some of the liquid. Sliced garlic and dill can be added to the bottles for extra flavor. The remaining liquid forms an excellent stock for making soup. When pickled in this way, chanterelles can last from six to twelve months.
Another storage technique is drying. Mushrooms can be dried with gentle heat in an oven at temperatures of 65°C or less. A few hours before final preparation, put dry mushrooms in water which they absorb for returning to nearly original size. Mushrooms can then be used as fresh, and will last indefinitely as dry.
Fresh chanterelles can generally be stored up to ten days in the fridge. | 
