Carpathian chanterelle mushrooms

Carpathian recipe with chanterelle mushrooms.

Chanterelles turn ...
Chanterelles turn ...
In an incredible delicacy! This is a masterpiece!
That's how I was taught to cook by our assistants - foresters) This recipe is 100 years old and maybe much more! This is how our grandparents and their grandparents cooked, because berries and mushrooms were always collected in the Carpathians!
So, the most delicious chanterelles are the simplest and most delicious recipe.

- 400 grams of fresh chanterelles;
- 1 large bulb;
- water - 1 liter;
- sunflower oil for frying;
- cream - 200 ml;
- salt;
- mushroom seasoning;
- ground black pepper.

Soak fresh chanterelles in water for 10 minutes and rinse well from the sand.
Bring the water in the pan to a boil and boil the chanterelles in salted water for 5 minutes.
Separately, fry the onion cut into half rings in a frying pan until golden and ... Attention! Do not cut the chanterelles, but put them whole on the pan!
Stew with onions for 10 minutes, add sour cream, salt to taste and mushroom seasoning with dried chanterelles.

All!)))

Very tasty separately each fungus as a whole.