In a large skillet, melt the butter over medium heat. Add the green onions and cook, stirring, until wilted, about 5 minutes. Add the chanterelles and cook, stirring occasionally, until the mushrooms are tender and the water has evaporated, about 15 minutes. Add the white wine and heavy cream, and bring to a boil. Remove from heat and serve 1 to 2 tablespoons of the mushroom mixture on each toast.