You will need
    • 2 kg of chanterelles;
    • 0.5 liters of vegetable oil;
    • 4 bulbs;
    • salt to taste.
Loop chanterelles, clean them, rinse and finely chop. Preheat the pan with vegetable oil. Oil needs to be poured so that it covered the bottom of the pan.
Place the sliced mushrooms in the pan, immediately season with salt to let the juice, and cook them on slow heat for 40 minutes. While chanterelles are roasting, peel and finely chop the onion.
After all the water will evaporate and add to the pan the onion, add sunflower oil and stir fry the chanterelles with onion on medium heat for 10 minutes.
Prepare jars: wash them with baking soda and sterilize. Boil the lids. Once roasted chanterelles are ready, place them in banks.
Push the mushrooms with a spoon, pour sunflower oil to the top and roll up the banks. Keep this billet be cool. Open the jar it is advisable to eat at one time, as open they don't last very long.
Freeze for the winter chanterelles fried with onions. To do this, cool the mushrooms and pack them in plastic bags. Squeeze out excess air, tie off the bags and put in the freezer. Frozen fried chanterelles stored much longer.
Heat frozen chanterelles in the pan for several minutes. This mix can be used for cooking stewed potatoes with mushrooms or mushroom soup.