This fact became viscerally true to me when I tried chanterelle for the first time a few days ago. Texture and flavor was so close to chicken that my partner and I (both vegans) had the weird uncomfortable sensation of accidentally eating meat!
That said, I had some porcini inside of a ravioli where I thought I was eating part of a meatball that went with it (eg meat-like, compared to a meatball, versus actual unadulterated meat).
Black pepper is the only other thing I'd usually use with chanterelles. Possibly cream. To not waste so much of it, sometimes I'll boil them a bit first, and let enough water boil off to pour the rest into a light cream sauce to add chantarelle taste to the sauce as well.