First, crush your garlic and mince your shallots.

Cut your chanterelles in half lengthwise.

Place a medium-sized saucepan on the stove top over medium heat.

Add three tablespoons of butter to the pan and let it melt.

Add the garlic, shallots, and chanterelles to the pan.

Let the chanterelles cook for 3 minutes, stirring continually.

The chanterelles should have slightly browned edges all around.

Deglaze the pan with the white wine.

Add the chicken stock, cream, and salt.

Cover the pan and bring to a soft boil.

Turn off the heat and move the pan to a cool burner.

Add the remaining butter and stir until fully melted to thicken the sauce.

Serve the mushrooms over steak with some of the sauce.