Boil <quantity>2<unit>cups</unit></quantity> of heavy cream to a pot over medium-low heat, whisking periodically. Simmer for 20m until the cream is reduced by half

Wash <quantity>420<unit>g</unit></quantity> of chanterelle mushrooms in a bowl filled with water. Remove from the bowl and pat them dry

Trim, peel, and small dice <quantity>1</quantity> red spring onion

Slice the green stalk of the red spring onion if you have it

Chop <quantity>1<unit>bunch</unit></quantity> parsley leaves

Melt <quantity>3<unit>tbsp</unit></quantity> of butter in a large pan over medium heat until there is one thin layer of foam

Add the chanterelles and fry them until deep golden brown

Add the red spring onion. Cook until it turns translucent

Add <quantity>1<unit>dash</unit></quantity> of sherry wine. Let it simmer for 1m

Add the reduced cream and toss to coat the mushrooms

Add the chopped parsley. Season with salt to taste and stir to combine

Drizzle some white wine vinegar to taste and stir. The chanterelles in cream sauce are ready

Cut <quantity>3</quantity> thick sourdough bread slices

Cut <quantity>6</quantity> thin pancetta slices

Warm a pan over medium heat and add <quantity>2<unit>tsp</unit></quantity> of vegetable oil. Add and melt <quantity>1<unit>tbsp</unit></quantity> of butter

Toast one side of the bread in the pan, dividing <quantity>1<unit>tbsp</unit></quantity> of butter on top. Flip and toast the other side until golden brown

Transfer the bread to a tray lined with paper towels

Plate a slice of toast and cover it with the chanterelles in cream sauce

Cover with <quantity>2</quantity> pancetta slices. The chanterelle & pancetta toast is ready

Enjoy!