- 1 pound chanterelle mushrooms
- 3 tablespoons butter
- 4 to 6 garlic cloves, crushed
- ¼ cup soft white wine
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped Italian flat-leaf parsley
- 2 tablespoons chopped chives
- 18 slices cut from a baguette, buttered and toasted
 
1. Pick through the chanterelles to remove fir needles, twigs and forest fuzz. Brush the mushrooms gently, but do not wash. Tear larger mushrooms vertically into thirds; leave smaller mushrooms whole.

2. In a wide sauté pan over medium heat, melt the butter with the garlic and allow the flavors to blend for a few minutes. Add the mushrooms and turn up the heat. Sauté over high heat until the mushrooms soften and begin to release their juice, about 3 minutes. Add the wine and thyme and sauté until the wine reduces to glaze. Turn off the heat and add the parsley and chives.