Chanterelles with potatoes in a slow cooker
0
1575
Kitchen
Eastern European
Calorie content
135.8 kcal
Portions
4 port.
Cooking time
35 minutes
Proteins *
8 gr.
Fats *
11.5 g
Carbohydrates*
6.6 gr.
Mushrooms with potatoes are always delicious and very satisfying. There is in this combination some kind of magic of taste, which excites food receptors and gives culinary pleasure. It is important to remember that mushrooms, even chanterelles, are a rather heavy product, so when choosing cooking methods, you should give preference to more gentle methods. For example, stewing in a multicooker. Prepared in this way, the dish is easier to digest, while at the same time it does not lose in its taste in comparison, for example, with frying in a pan.
Ingredients
Cooking process
First, prepare the chanterelles. If they are fresh, then we clean each mushroom with a knife from contamination, cut off the defective areas. We throw away random rubbish. We wash the prepared chanterelles under running water several times. Let the water drain, then cut the mushrooms into small pieces. If frozen chanterelles are used, let them thaw completely at room temperature. Then we put the thawed mushrooms in a colander and leave for a while so that all the liquid is glass. Cut into pieces if necessary.
Peel the onions, rinse and dry. Cut the onion into small cubes. In the multicooker bowl, heat the butter until hot in the "Fry" mode. Dip the chopped onions into the oil and fry it with constant stirring until transparent. Add the prepared chanterelles, mix and continue to cook for about ten to fifteen minutes in the prescribed mode with the lid open. The mushrooms should decrease in size, some of the moisture should evaporate. During the frying process, add salt and ground black pepper. Put sour cream to the mushrooms, mix.
Peel the potatoes, wash and cut into small pieces. We fall asleep in the multicooker bowl to the sour cream-mushroom mixture. Wash the greens and chop them with a knife. Add half of the chopped greens to the bowl after the potatoes, mix and close the lid. We set the "Extinguishing" mode for twenty minutes.
When the signal sounds about the end of the mode, open the multicooker and sprinkle the potatoes with mushrooms with finely grated cheese. Pour the remaining half of the greenery on top. Close the lid again and let the dish stand for five minutes so that the cheese melts and the herbs give off their aroma. Put the finished chanterelles with potatoes on portioned plates and immediately serve.
Bon Appetit!