The texture of the Chanterelle is tender but not "crumbly." It doesn't disintegrate as easily as other mushrooms, and can hold its own decently when tossed, stirred, and sauted.
From the point of view of a chef, this has its advantages. Cover Chanterelles with cheese and the wild flavor still comes through. Ditto with tomatoes, fish, poultry and meat. The addition of a contrasting but complimentary flavor lends depth, interest and variety to traditional meals.
Served with scallops, Chanterelles are at their best when drizzled with a sauce made from the reduced cooking liquids with wine added.
Fresh Chanterelles should be clean and (almost) dry to the touch. The aroma should be fruity - like fresh Apricots. Little bits of the woods (a pine needle or some moss) may be seen - just pick it out. These are from the woods, after all.
To clean Fresh Chanterelles it is best to brush them and pick off any dirt unless they are very dirty. If washing is required do so immediately before use to avoid storing wet mushrooms.
Occasionally you may find a few tiny insect larvae munching on the inside of your Chanterelles. Dunk the mushrooms in salted water for a few minutes before cooking. If a few remain consider them extra protein. Unless there are a lot, don't think about it, just cook and enjoy.