Wash the chanterelles, drain them and place them on absorbent paper.
In a bowl, mix the garlic with the parsley and olive oil.
Brown the chanterelles in a frying pan with a little olive oil, add the parsley, salt and pepper and mix gently.
Cook for a few minutes over medium heat.
Butter your Sigdal Herbes et Sel de Mer crackers and place the marbled chanterelles on top. Serve hot.