Trim and cut <quantity>500<unit>g</unit></quantity> of chanterelle mushrooms into bite-sized pieces

Cut off the greens of <quantity>1</quantity> large spring onion and reserve. Trim, peel, and finely dice the bulb

Finely slice the greens of the spring onion

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a medium skillet over medium heat

Add the chanterelle mushrooms and sauté them until most of the moisture has evaporated and they are golden brown

Add both parts of the spring onion

Add <quantity>1<unit>tbsp</unit></quantity> of butter and sauté until it is fully melted. Shake the pan often

Season with salt to taste and turn off the heat. The Sautéed Chanterelles are ready