Clean and Trim Chanterelle Mushrooms

What happens here

The host returns to the kitchen with about half a paper bag full of chanterelle mushrooms. The next day, after storing them in the refrigerator overnight, he begins the preparation process. He first rinses out the kitchen sink and then gently pours the mushrooms from the paper bag into the running water. He washes each mushroom individually under the tap, using his fingers to remove any dirt, debris, or bugs. He then carefully trims off any undesirable spots or the very ends of the stems that might look unappetizing or have small imperfections, using a small paring knife. The discarded scraps are tossed into the sink, to be fed to the chickens.

Goal: Prepare harvested mushrooms for cooking by cleaning and trimming them