When I started my cooking career in the dark ages, we used a Swiss brand (Hero) of canned chanterelles. Years later I learned that they were mushrooms gathered from the Pacific Northwest. The mushrooms were put in a salt pickle (brined), sent to Switzerland, de-brined, canned and sent back to the US. Little wonder why the had little flavor.
Now, fresh, local chanterelles appear in markets including Costco and a local Lazy Acres. However, at $50 per pound, they are an extreme luxury. Even prime-aged beef tenderloin is half the price. Here is a versatile recipe for mushrooms, even VERY expensive ones!