Chanterelles are rare, hyper-seasonal, and expensive, which is why just a small batch of these golden-brown pan-sautéed ones was my “splurge” side dish. As impressive as they are and as much of a treat to eat, these chanterelles are an incredibly easy, one-pan dish that you can do at the very last minute when it’s time to serve (read: when everything else is already done). The secret is to get the pan scorching hot, not overcrowd it (cook in batches instead), and stir or shake the pan infrequently to let the mushrooms deeply brown. I even forewent the bacon in this dish—substituting olive oil for the bacon fat—because I had used bacon in the turnip dish before. The mushrooms were meaty, sunny colored, and a delicious accent to the lamb.