If you aren't able to find chantrelles in your area, and I wasn't, criminis work well, too. Its easier to find different varieties of mushrooms in California than it is in Arkansas. I wonder why! Hmmmm.
Melt butter in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown and butter is clear, about 10 minutes.
Add garlic, tomato paste, sugar, and salt to taste.
Continue to cook, stirring often, until garlic is soft, mushrooms are tender, and butter is golden, 3 to 4 minutes.
Remove from heat and set aside to cool to just warm; transfer to the bowl of a food processor and process until smooth and creamy (spreadable).
Transfer mixture to a small serving bowl, cover with plastic wrap, and refrigerate overnight.
Allow to come to room temperature before garnishing with a few sprigs of fresh thyme or mint, and setting out on serving place with crackers, slices of buttered & toasted baguette, vegetables or pita bread.