Sautéed Chanterelles

Cooking mushrooms to get out with a tasty dish is always a challenge. Each mushroom has its own taste and for each, you may prefer a way of cooking or another.
I started some time ago to avoid somehow buying mushrooms. The reason is simple, my kids hate them. I hated mushrooms with all my heart as well when I was a child. But one day I rediscovered them and tried my mother recipes that once I would have died if somebody would have forced me to taste.
Few years ago, I went to Italy and I remember a countryside restaurant displaying their beautiful mushrooms at the entrance. Inside I tried them as a starter and their taste cannot simply get out of my mind since then.
I've tried other types of mushrooms but it is difficult to compete with my memories.
Yesterday it was one of those ordinary working day. But on my way to work there is a man selling all sort of country vegetables and fruits and that in the middle of the town. He had in wooden boxes 4 uncommon types of mushrooms, that you won't find in an normal supermarket.
My eyes were caught by these little yellow fellows and with an impulse I saw myself buying them. I went home and I had a weird feeling. I knew to cook normal mushrooms, but what about these guys? How I was supposed to cook them so I can get their best flavor? I did some researches and finally made them in a sauté style.
With the first part I made an omelette. It gave an interesting good taste to the omelette but its flavor was not entirely revealed. As for the first time I followed the recipe without onion and garlic, for the second part of mushrooms I decided to add them and eat them as a side dish.
This second time, these little yellow fellows opened their flavor to me in amazing way.
Nice to meet you my lovely chanterelles....

Ingredients:

• 300g chanterelles mushrooms
• 1 clove of garlic (diced)
• half of a red onion (diced)
• 4 tablespoons of olive oil
• 1 full tablespoon of butter
• salt
• parsley or oregano, at your preference