Chop the onion into small pieces.
Preheat a skillet and add two teaspoons of olive oil. Add the onions and sauté.
Add one ounce of white wine to the mushrooms as they begin to stick to the skillet.
Drain, rinse, and chop the olives and peel and mince the garlic, setting them aside until ready.
When the onions have cooked for about 20 minutes, they will begin to caramelize.
Add the garlic, then mix in the chanterelles with the second ounce of wine. Stir the mushrooms often. They will begin to release their own juices into the pan after a few minutes. If the liquid builds up more than ½ inch in the pan, carefully pour off the excess and reserve it for later use.
Simmer for about ten minutes, then add the olives and the Marsala. If there's extra chanterelle liquid, add it back at this time.
Cover and simmer for another five minutes.Everything should be fork tender.
Add the soy sauce and the sun dried tomato pesto, or the rehydrated sundried tomatoes.
Mix thoroughly and serve over small rounds of toasted French bread.
Garnish with freshly grated Parmesan, or with a curl of thinly shaved Parmesan.