1. Begin by chopping the parsley and setting it aside.

2. Peel the shallots and slice them into thin rings.

3. Melt 15g or 1 tablespoon of butter in a large pan over medium heat 175°C or 350°F and sauté the shallots until caramelized.

4. Add the sliced garlic and cook for an additional 2 minutes.

5. In a separate pan melt the remaining 15g or 1 tablespoon of butter over medium heat.

6. Add 250g or 9 oz of chanterelle mushrooms and cook until they release their liquid and start to brown.

7. Season with salt and black pepper to taste.

8. Combine the cooked shallots and mushrooms in the large pan.

9. Pour in 120ml or 1/2 cup of heavy cream and stir until the mixture thickens.

10. Reduce heat to low and simmer for 10-15 minutes stirring occasionally.

11. Serve hot garnished with chopped parsley.