Clean the chanterelles thoroughly and dry fry them in a pan over medium-high heat. This removes excess liquid and concentrates the flavor. If necessary, remove the liquid with a tablespoon.
Add butter and continue frying the chanterelles over medium-high heat for a few minutes.
Then add the lemon or lime juice and stir well.
Pour the heavy cream over the mushrooms, turn down the heat and simmer for about 10 minutes to thicken the heavy cream.
Season to taste with flaky salt and freshly ground pepper.
Toast the bread before serving the cream-stuffed chanterelles on top.