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Chanterelles with potatoes in sour cream

0
2315
Kitchen Eastern European
Calorie content 151.4 kcal
Portions 4 port.
Cooking time 70 minutes
Proteins * 4.2 gr.
Fats * 7.4 gr.
Carbohydrates* 20.3 g
* per 100 gr. product
Chanterelles with potatoes in sour cream
Content

I want to propose a recipe for fragrant delicious chanterelles with potatoes in sour cream. The dish turns out to be hearty and juicy, perfect for a family dinner. This dish can be prepared from both fresh and frozen chanterelles.

Ingredients

Cooking process

step 1 out of 7
Prepare all the necessary ingredients for cooking chanterelles with potatoes in sour cream.
step 2 out of 7
First of all, carefully sort the chanterelles, peel them and rinse them well in cold water. Put them in a strainer or colander and leave for a while to allow excess liquid to glass. Coarsely chop the chanterelles and put in a saucepan, add bay leaves, cover with cold water, put on fire and bring to a boil, cook the mushrooms for about 10 minutes.
step 3 out of 7
Wash the potatoes thoroughly and peel them with a vegetable peeler. Cut the peeled potatoes into medium cubes. Put a deep frying pan over medium heat and heat well, add the required amount of butter and chopped potatoes. Fry the potatoes for about 10 minutes, stirring occasionally.
step 4 out of 7
Drain the boiled chanterelles through a sieve or colander and leave for a while to let the excess liquid glass. Then add the chanterelles to the fried potatoes. Cover the skillet with a lid and cook for about 5-7 minutes over low heat.
step 5 out of 7
Peel the onions and rinse well under cold running water, then cut into small cubes. Put the second frying pan on the fire and heat well, add a small amount of butter. Send the chopped onions to a preheated pan, add wheat flour and fry, stirring constantly.
step 6 out of 7
Put the fried onions in a pan with potatoes and chanterelles, add sour cream and mix thoroughly. Season with salt and black pepper to taste. Stir again and cook, covered for another 10 minutes.
step 7 out of 7
Wash the dill thoroughly, shake off excess moisture and chop finely with a sharp knife. Serve the finished dish of potatoes with chanterelles in sour cream sauce, garnished with finely chopped dill.

Bon Appetit!

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