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Chanterelles with young potatoes

0
1104
Kitchen Eastern European
Calorie content 70.5 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 1.8 gr.
Fats * 9.8 g
Carbohydrates* 8.6 gr.
* per 100 gr. product
Chanterelles with young potatoes
Content

A complete and independent dish with an unsurpassed aroma can be prepared even for a holiday; guests will highly appreciate it. Potatoes with mushrooms look elegant, and the dish turns out to be very tasty.

Ingredients

Cooking process

step 1 out of 4
Boil the peeled and washed potato tubers until cooked for 10-15 minutes (it is important that the potatoes do not boil) and drain the water. If you wish, you can not cut off a thin peel, but thoroughly wash the potatoes with a brush and boil them in uniforms, this option will appeal to fans of rural food.
step 2 out of 4
Chop the peeled and washed onion quarter into rings. Sort out the mushrooms and rinse. Cut large chanterelles into several parts. In a preheated frying pan, put 20 g of butter and 2 tbsp. l. sunflower oil and fry the onion, stirring, for 3 minutes.
step 3 out of 4
Place the chanterelles in a skillet, season with salt and pepper, stir and cook for 8 minutes. Then transfer the mushrooms to a bowl.
step 4 out of 4
In the same skillet, melt the remaining butter and place the potatoes, fry the tubers for 3 minutes, turning them over. Place the mushrooms, finely chopped herbs and garlic in the potatoes. Stir and simmer the dish under the lid for a couple of minutes over low heat.

Bon Appetit!

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