White mushrooms thoroughly cleaned and wiped with a damp paper towel or quickly rinse under running water, that they would not have gained excess moisture. For blanks I use only pure /flawless/ who are young and strong mushrooms.

Large onion chopped and fry in vegetable oil.

Mushrooms cut into slices and put into a frying pan to the onions. Season with salt and pepper and season with herbs de Provence. For the evaporation of the liquid first, fry on high heat, then remove it to low and simmer mushrooms in butter for 20 to 30 minutes. That's all, mushrooms are fully cooked. Upon further use of them is no longer necessary to bring to taste.

Cool. At this time, to prepare plastic containers, or how I have tins of cheese, scalded them with boiling water. I really like the packaging it is for 250g. containers, we have such quantities at once.

Arrange the mushrooms in the jars, close the lids and freeze. It would be better if shock freezing, but ordinary too. These mushrooms I use until next season. In the same way, only increasing the time of quenching can be prepared any noble wild mushrooms.

Mushrooms can be used without prior defrosting. I usually shake their jars directly on a hot griddle. Bon appetit!