Melt butter in a skillet, add sliced garlic and a few branches of thyme. Add diced shallots and saute them. Add chanterelles and saute them as well. Add wine and thyme leaves, cook over medium heat until the wine evaporates. Add mascarpone, bring to boil. Season with salt pepper and cook for a few minutes. Serve with pappardelle (cooked al dente). Before serving, combine the sauce with pasta and sprinkle with thyme leaves and parmesan flakes.