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Potatoes with chanterelles in a slow cooker

0
367
Kitchen Eastern European
Calorie content 84.6 kcal
Portions 0.5 l.
Cooking time 80 minutes
Proteins * 1.8 gr.
Fats * 7.4 gr.
Carbohydrates* 6.6 gr.
* per 100 gr. product
Potatoes with chanterelles in a slow cooker
Content

Everyone's favorite forest mushrooms go well with potatoes. By adding sour cream to the dish, you can quickly prepare a very tasty and satisfying dish for your family using any multicooker. You can take chanterelles both fresh and frozen, as it turns out.

Ingredients

Cooking process

step 1 out of 10
Peel the potatoes, wash and cut into medium pieces so that they do not boil too much.
step 2 out of 10
Transfer it to the multicooker bowl. Add sour cream, salt and pepper to your liking and stir. Cook potatoes in sour cream on the Stew program for 30 minutes.
step 3 out of 10
Onions, you can take different colors, peel and chop into quarter rings.
step 4 out of 10
Boil chanterelles beforehand or fresh, or defrost in warm water.
step 5 out of 10
In a skillet, fry the chopped onions until golden brown.
step 6 out of 10
Then transfer the chanterelles to a skillet, salt and fry them until the liquid evaporates.
step 7 out of 10
Transfer the mushrooms fried with onions to a slow cooker to the potatoes, add butter, stir and continue cooking on the "Stew" program for another 10 minutes.
step 8 out of 10
Then add finely chopped dill to the potatoes with mushrooms and simmer for another 5 minutes so that the dish is well saturated with the aroma of dill.
step 9 out of 10
Hold the potatoes with chanterelles in the turned off multicooker for a few more minutes.
step 10 out of 10
Arrange the prepared dish in portioned plates, decorate with fresh herbs and serve.

Bon Appetit!

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