For fried chanterelles, clean the chanterelles with a brush or sponge (do not wash!) and chop if necessary. Dice the shallots and sauté in butter.
Fry the mushrooms until there is almost no liquid left. Then drizzle 4 tablespoons of balsamic over the mushrooms.
Chop the parsley (put a little aside for garnish) and add to the mushrooms. Pour into bowls, season with salt and pepper and garnish with a cocktail tomato and some parsley.