I noticed that mushroom pickers with chanterelles appeared in the markets (and in some places also near the shops). So far there are not so many of them, and for a bunch of mushrooms they are asking for the cost of half an airplane wing, but a little more time - a week, maybe - and wow, go orange!
I will not say that I am a fan of chanterelles. Of the mushrooms, I prefer white ones - these give room for imagination, but chanterelles are also good. True, I once (quite a long time) became embarrassed with them thoroughly.
Deciding to be thrifty, he threw it into the freezer and... In general, all the frozen mushrooms had to be thrown out. Because if the chanterelles are frozen without preliminary heat treatment, they become bitter (but I only learned this later, first stepping on my own rake of experience).
A lot of water has flowed under the bridge since then. Therefore, I will write here how I cook chanterelles, or rather, I prepare them - both for further cooking and for freezing.
What I don't like about chanterelles is their fragility. They break down, infections. Therefore, you have to dance over them.
After cleaning, I send the mushrooms to the pan almost entirely (the exception is too large mushrooms, but it's better to just not take them). The pan should be dry and hot.
And now, when they find themselves in a frying pan, then you cannot touch the chanterelles. Neither stir with a spatula, nor a spoon, nor any other device, even if it promises a miracle. You can only shake it to mix. When the chanterelles begin to secrete juice, it can be drained - and then, when you have processed all the mushrooms, you can also freeze it for future use, as a basis for the future sauce, or you can evaporate it.
And, only when the mushrooms stop giving off moisture (remember - at this time we do not interfere with them, but shake them), add oil to the pan. Salt, season to taste and fry, again, exclusively shaking the pan in order to mix the mushrooms, but not turning them in any way!
When a golden crust appeared - voila, we are heroes, we worked a miracle, fried the chanterelles without turning them into porridge.
It is already possible to create on such a blank - you can make chanterelles in a creamy sauce with dry white wine, for example, if it strikes for sophistication. Or you can simply - with onions in sour cream. You can stuff pies or even dumplings. Or you can - pasta with chanterelles... Or rice. In short, there are many options.
The main thing again, let me remind you, is not to interfere with the chanterelles during the manipulations, but to shake the whole dish, stirring, so... Calculate the volume. The dish should not take up more than half the volume of the dish.
By the way: if you cook soup, then it is better to fry it in the same way. And boil them before frying - no need!