Clean mushrooms, trimming tough stems.Slice mushrooms about ⅛-inch thick.

In a skillet, heat 2 tablespoons olive oil over medium-high. Add onion, season with salt and pepper, and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.

In the skillet, with 1 tablespoon of oil, brown mushrooms, season lightly and stir-fry until nicely colored. Lower heat to medium. Add thyme, sage, red-pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with lour, stirring to incorporate and cook for 1 minute more. Stir in reserved onions.

Add 1 cup broth and stir until thickened. Gradually add remaining broth and cook for 5 minutes.

Before serving, put butter and 1 tablespoon olive oil in a wide skillet over medium-high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more.

Serve topped with hot chanterelles. Accompany with fresh crusty rolls and butter