There's nothing better than a good piece of toast topped with freshly sautéed chanterelles. Or so says my mother, who grew up in the forests of the Austrian Waldviertel, near the Schlögen loop on the Danube. Every year, they gathered kilos of chanterelles, "the gold of the forest". How I envy them! Nowadays, these mushrooms are a real delicacy if you live in the city, but sometimes you have to treat yourself. This tartine is disarmingly simple, yet incredibly refined. I even served it recently as a vegetarian option at a gourmet dinner with my in-laws. Guess who wanted to try it? ☺ Perfect with a green salad for a light meal, or as an elegant starter in autumn.