Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened and the onion becomes translucent.

1. Add garlic and mushrooms: Stir in the minced garlic and sliced chanterelle mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
2. Add broth and wine: Pour in the vegetable broth and white wine (if using), and stir in the thyme, rosemary, and bay leaf. Bring the stew to a simmer, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes, allowing the flavors to meld together.
3. Thicken the stew: In a small bowl, whisk the flour with a few tablespoons of water to create a slurry. Stir the slurry into the stew to thicken the broth. If you prefer a thicker stew, you can add more flour or use a cornstarch slurry.
4. Finish with cream: Stir in the heavy cream or coconut cream for a rich, velvety texture. Let the stew simmer for another 5-10 minutes, allowing the cream to blend in.
5. Season and serve: Taste the stew and adjust seasoning with salt and pepper. Remove the bay leaf and discard. Serve the stew hot, garnished with fresh parsley.