Cleaning mushrooms can be difficult and long, especially wild mushrooms.
1st Rule: Never clean them with water, mushrooms are like sponges, and they will become soggy. The way to clean a mushroom is to use a brush, a damp paper towel, and a paring knife for the stem.
In the case of porcini mushrooms, I separate the head from the foot. I remove the excess green spores (if any) of the under the cap with a knife. Then clean them well as indicated above. Cut the foot in large chunks.
Cut the head in chunks but slightly larger. When cooking large porcini mushrooms, I tend to cut the foot into slices (not too thin) & cut the head into chunks (not too large). For Chanterelles, no slicing is necessary, just clean them.
Then make your own sauce by adding cream, garlic and parsley, veal stock. In the case of serving with a duck breast, If you wish to serve with a duck breast or other meat when cooked, I add them to the pan of meat juice.