Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, incorporate the diced shallots. Sauté for about 4 minutes or until they become translucent, ensuring they do not brown by adjusting the heat as needed.

Introduce the minced garlic to the shallots and cook for an additional 1-2 minutes until the mixture is aromatic. Transfer the shallot and garlic blend to a plate and set aside. If the skillet appears dry, drizzle in a bit more olive oil.

Carefully wipe the skillet (it will be hot) and add the chanterelle mushrooms along with a pinch of salt. Allow the mushrooms to cook undisturbed for approximately 4 minutes. If they seem dry midway, add a bit more olive oil.

Enhance the mushrooms with the addition of butter and continue to cook for another 2 minutes. Reduce the heat if the skillet starts to smoke excessively.

Reintroduce the cooked shallots and garlic to the mushrooms, stirring to combine. Season with additional salt and pepper to taste. Enjoy your meal! Beckie