>Or Bill Spohn's recipe for chanterelles...(cue Bill!)

Had to find it!

Here it is:

You basically take a half kilo of quartered mushrooms (even regular cepes will
work, but chanterelles are superb) in a pan with a litre of heavy cream, and
simmer until it (all of a sudden) thickens and takes on a golden colour - about
an hour. Add a little dry Sherry and some chopped fresh sage (rosemary is also
very good) and simmer a bit longer. Serve over toast or in patty shells.

The wonder of the dish is that while it pairs exceptionally well with mature
red wines, it is so flexible that it also works very well with acidic young
Rose, and many white wines.

You can make it with whatever sort of 'shrooms are available to you and the
flavour of even 25% chanterelles, for instance, permeates the rest quite
nicely, although the best is certainly to make it with 100% of whatever
mushroom you want to feature.