Preheat the oven to 375 degrees.
Place the sourdough slices on a baking sheet then brush the tops with some flavored olive oil. Place the baking tray into the oven and bake for 5 minutes, or until crisp.
Prepare the mushrooms while the toasts are cooking by heating the butter in a large skillet over medium high heat.
Add the sliced mushrooms and fresh thyme then toss to coat evenly in the butter.
Allow to cook undisturbed for 3 minutes; stir and continue to cook until golden and softened, another 2-3 minutes.
Season with sea salt and freshly cracked pepper, to taste, and a pinch of crushed red pepper flakes, if desired.
Remove the sourdough toast from the oven and squeeze a few cloves of roasted garlic directly from the skins onto each toast then spread evenly.
Top each toast with spoonfuls of sauteed chanterelle mushrooms then sprinkle with a bit of fresh parsley followed by some shaved parmesan.
Serve immediately and enjoy.