Use a brush to gently remove dirt and debris. If the chanterelles are very dirty, they can be briefly rinsed. However, be sure to thoroughly dry them with a tea towel before cooking.
Cut larger mushrooms into smaller pieces so that they are of uniform size.
Heat a dry pan over medium-high heat. Add the chanterelles and let them dry sauté in the pan. They will release moisture, which should evaporate completely. Alternatively, you can remove excess moisture with a spoon. Stir frequently until all the water has evaporated.
Once the water has evaporated, add the butter and finely chopped garlic to the pan. Continue to cook the chanterelles in the butter until they are golden.
Just before the chanterelles are done, add the finely chopped parsley. Stir gently, then season the chanterelles with flaky salt and freshly ground pepper.
While the chanterelles are finishing, toast the bread until golden. This can be done in the oven, in a toaster, or in a pan with butter.
Arrange the butter-fried chanterelles on the toasted bread slices and serve immediately.