In a sauté pan or skillte, sauté the chanterelles in the butter until only a small amount of liquid remains. Set aside.
Dust the prawns with a mixture of flour, salt, and pepper. Heat the olive oil in a sauté pan or skillet and sauté the prawns until pink and opaque. Drain on paper towels.
Put the green onions, Dubonnet, wine, lemon juice, cream, and broth in a saucepan and heat slowly for 5 to 7 minutes. Do not let the mixture boil. Remove from the heat and combine with the chanterelles and prawns. Garnish with parsley and Parmesan cheese.
–Tom Wishing and Kathleen Cecil