Slice chanterelle mushrooms into bite-size pieces.
Preheat a skillet with butter and pressed garlic, cook on medium-low for 2 minutes.
Add sliced mushrooms to the skillet and sautee them for about 7 minutes on medium heat.
Add heavy cream and parmesan cheese, stir to combine all together. Simmer on low heat for about 5 minutes.
Add your favorite pasta (about 8oz) to the chanterelle mushroom sauce.
