1. chanterelle
(fry an onion in butter, add the chanterelles and 2 spoons of water, stir and fry till the water has first vanished and then about the same amount of fluid reappeared, add a bit of salt and pepper - a piece of buttered bread is all you need as )

2. Boletus
(cut in slices about 4mm thick, fry in butter till brown and a little bit cripsy, add a tiny bit of salt - once again, just bread with butter to go along)

3. bay boletus
(fry with some onion, add parsley, salt, pepper and a tiny bit of         oregano, and cream, put on rice)