Potatoes with chanterelles in the oven

2395

Kitchen Eastern European

Calorie content 144.9 kcal

Portions 8 port.

Cooking time 50 minutes

Proteins * 4.3 gr.

Fats * 18.9 g

Carbohydrates* 8.6 gr.

Content

I want to share with you a wonderful recipe for potatoes with chanterelles, cooked in the oven. The fragrant dish looks great and will perfectly decorate your festive table. Quite simple and affordable ingredients are used to prepare a delicious dish, and the result is a juicy casserole.

Ingredients

Cooking process

Wash the potatoes and peel them with a vegetable peeler. Young potatoes can be washed well with a dishwashing sponge. Put the peeled potatoes in a saucepan, cover with cold water, salt, add dill and bay leaf, after washing it. Place the saucepan over medium heat, bring to a boil, reduce heat and simmer for about 15 minutes.

In the meantime, sort out the chanterelles well, wash them thoroughly in cold water.

Put the pan on medium heat and heat well, pour in the required amount of vegetable oil. Peel the onions and rinse under cold running water, then cut into small cubes.

Send the chopped onions to a preheated pan and fry until golden brown. Then lay out the prepared chanterelles and fry, stirring occasionally.

Cook until all the mushroom juice has evaporated. Peel the garlic, rinse under cold water and pass through a press or chop with a fine grater. Add chopped garlic to the chanterelles, salt and add black pepper to taste, mix well.