1. Preheat the Oven and Prepare Garlic Butter

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Make Garlic Butter: In a small bowl, combine softened butter, chopped garlic, and salt. Stir until well mixed.

2. Prepare the Garlic Bread

• Spread Butter: Spread a generous layer of garlic butter on each slice of rustic bread.
• Bake: Place the bread on a baking sheet. Bake in the preheated oven for 8-10 minutes, or until the bread is golden and crispy around the edges. Remove from oven and set aside.

3. Clean the Chanterelles

• Rinse and Dry: Gently rinse the chanterelle mushrooms under cool running water to remove any dirt or debris. Carefully pat them dry with paper towels. Note: Avoid soaking the mushrooms, as they may absorb too much water.

4. Cook the Chanterelles

• Initial Searing: Heat a large skillet over medium-high heat. Add the chanterelles in a single layer, giving them enough space to cook evenly.
• Season and Cook: Sprinkle the mushrooms with flake salt. Cook, stirring frequently, until the mushrooms start to release their natural juices, about 5 minutes.
• Continue Cooking: Allow the liquid to evaporate completely, stirring occasionally, for an additional 5-10 minutes, or until the chanterelles start to brown slightly.

5. Add Aromatics and Finish Cooking

• Add Butter and Herbs: Reduce the heat to medium-low. Add the butter, chopped garlic, fresh thyme, and a few sprigs of rosemary to the skillet.
• Infuse Flavors: Stir occasionally, allowing the mushrooms to absorb the butter and herbs, cooking for an additional 3-5 minutes until they are golden and fragrant.
• Season: Sprinkle with freshly ground black pepper and adjust salt to taste, if needed.

6. Serve

• Plate and Garnish: Arrange the pan-roasted chanterelles on a serving plate and garnish with fresh rosemary sprigs. Serve with garlic bread on the side.