I imagine it would make a great vegan dashi. Enjoy!

Chanterelle mushrooms are common in a lot of traditional Austrian recipes, which also use a lot of paprika! A good example is chanterelle goulasch with semmelknoedel (basically a big bread stuffing dumpling... YUM!!!!)

I've never cooked with smoked chanterelles, but they sound delicious! I do have a lot of recipes that combine smoky flavors with mushrooms, that could easily be adapted.

Like a ricotta tart with tarragon, smoked gouda and roasted mushrooms...
http://outoftheordinaryfood.com/2012/01/13/ricotta-tart-with-tarragon-smoked-gouda-and-roasted-mushrooms/

Or a pie with a smoky spicy crust (smoked paprika and cayenne) containing roasted mushrooms, pecans, collards and sharp cheddar.
http://outoftheordinaryfood.com/2013/01/26/collards-roasted-mushroom-and-pecan-pie-with-a-spicy-smoky-crust/

Or a sort of warm salad with musrhooms, chard and smoked gouda...
http://outoftheordinaryfood.com/2012/07/03/trumpet-mushrooms-with-chard-brie-and-smoked-gouda/

Or wild rice, french lentils and roasted butternut squash & mushrooms served with a carrot/cauliflower puree seasoned with smoked paprika.
http://outoftheordinaryfood.com/2012/11/16/wild-rice-french-lentils-with-roasted-mushrooms-butternut-squash-with-cauliflower-and-carrot-pureee/

I'd better stop! I hadn't realized how many smoky mushroom recipes I have. I think, as a vegetarian, I crave the smoky meatiness you can get from a well cooked mushroom. I'll have to find some of your smoked chatarelles!

Simmer them with some rich, mushroom-loving, slightly smoky flavored beans like Good Mother Stallards.

I'd probably try them the way I eat normal chanterelles: sautéed in butter, mixed with a little sour cream and globbed onto french bread.

Also: on pizza, with prosciutto.

Wow, they sound amazing. What about wild mushroom soup made with sherry? I think that would complement the smokiness.

Risotto, risotto, risotto!!!!!!!!