Discard the muddy bottoms of the chanterelles, wash several times in vinegar water, drain and wipe dry with a linen. Discard the muddy bottoms of the button mushrooms, wash under running water, put into an earthenware dish and sprinkle with the juice of the 2 lemons, mix well. Quickly wipe the button mushrooms and halve or quarter them according to size. Fry with half of the butter in a frying pan. Turn off the heat as soon as they have rendered their water. In a second frying pan, do the same thing with the chanterelles. Pour the contents of both frying pans into a high-sided frying pan, salt, pepper, sprinkle with a mixture of chopped garlic and parsley. Cook over a gentle heat for 5 to 8 minutes, stirring the mushrooms together.
