Candied chanterelles, the best way to preserve chanterelles

We clean the chanterelles of dirt. We cut the last part of the trunk, check for parasites, such as worms, which usually appear when the fox has been outdoors for a long time.

Place in a tall and narrow casserole. Season to taste, mix gently.

Cover with sunflower oil (olive oil gives it a lot of flavor and we want the fox to taste like a fox).

Add the crushed garlic and a few cloves.

We put on medium heat.

As soon as it starts to heat up, lower it and let it cook on low heat for 30-40 minutes. Move the pan gently from time to time.

At this time we can taste the chanterelles as a side dish to a meat or fish dish; to stir the chanterelles (just add a beaten egg with a little cream); to prepare garlic chanterelles (drain the oil and fry the chanterelles with finely chopped garlic); or we can also preserve the chanterelles in special glass jars for canning.

To do this, fill the jars with chanterelles and cover with oil to preserve them. Until it overflows.

When we distribute all the candied chanterelles, cover the jars and cook the jars in a saucepan with boiling water for 20 minutes.

Remove, allow to cool and label.