Tear the funnel chanterelles into two from the cap and downwards (use your hands) and check each mushroom for dirt or insects. Funnel mushrooms are generally very clean mushrooms.
Melt butter over medium-high heat.
Sauté the onion for a minute and add the funnel chanterelles. Turn up the heat and sauté for about 3 minutes or until the liquid has evaporated.
When the liquid has evaporated, turn down the heat and add the heavy cream.
Taste with salt and pepper.
Toast some slices of bread in butter on a frying pan.
Serve the funnel chanterelle toast with freshly chopped parsley on top.