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Heat a large cast iron or heavy non-stick skillet over medium-high heat.
Add the mushrooms and a pinch of sea salt to the dry skillet and cook, stirring occasionally, for 5-7 minutes, or until the mushrooms release their moisture and the skillet is again dry. Moisture content varies dramatically on variety of chanterelle and harvesting season.
Add the butter and minced garlic and cook, stirring constantly for 1 minute.
Drizzle the mushrooms with a small amount of water to deglaze pan, then season with a bit more sea salt and freshly cracked pepper; toss to coat evenly. Top with fresh or dried thyme. Serve and enjoy.