Choose mushrooms of uniform size. Wash rapidly with cold water. Dry thoroughly, remove stalks and peel the mushrooms.

Bring the salted water + lemon juice to a boil; add the mushrooms and then the butter. Boil rapidly for 4 or 5 minutes. Remove from the heat and leave in the saucepan until required.

For sauce, they can be drained and added at the last minute.

For pickled mushrooms, see pickled chanterelles and follow the same procedure. 1 lb. makes 2 -10 oz. bottles of pickles.