Wash and clean the chanterelle mushrooms and then transfer them to a pan with a drizzle of olive oil and cook them for about 5 minutes. On the side, prepare the plant-based béchamel sauce: put the soy milk to boil in a non-stick pan and prepare the roux that will serve to thicken the soy milk. Simmer the margarine and, once melted, add the flour until a thick batter forms. Add the roux to the boiling milk over low heat, continuously stirring the mixture with a whisk to avoid the formation of clots, until you get the desired density.
Place the chanterelle mushrooms in a bowl, add the Camelia cut into thin slices and the béchamel sauce. Cook in a preheated oven at 180°C for 10 minutes and serve warm.