Fried chanterelles with potatoes - 5 recipes with photos step by step

Ruddy potatoes with fragrant chanterelles are ready! Serve with milk or sour cream. Bon Appetit!

Chanterelles with potatoes in a cauldron

The best and most delicious dish is obtained from fresh and natural ingredients. Therefore, if you use mushrooms that you yourself picked in the forest, and vegetables that have grown in your garden, then, undoubtedly, the cooked chanterelles with potatoes will be very appetizing, fragrant and juicy. And if you cook such a dinner in a cauldron according to this recipe, then you will feel all the delicious home comfort and warmth.

Ingredients:

• Chanterelles - 2 kg.
• Potatoes - 700 g.
• Onions - 4 pcs.
• Ghee - 3 tbsp l.
• Cream 6% - 1 tbsp

Cooking method:

1. We wash the selected chanterelles in cold water, carefully removing all small debris from the caps and sand.
2. We put the mushrooms in a saucepan, fill with water and boil over a fire a little less than average for about 15 minutes after boiling. Then we put the chanterelles in a colander and let all the excess liquid drain.
3. Peel the onions and then cut them into half rings or medium-sized cubes.
4. We peel the potatoes with a knife or peeler, rinse them and cut the vegetable into small and thin slices.
5. We heat the cauldron and melt the butter in it for a few minutes. We cook over low heat so as not to burn the melted ingredient.
6. Put the chopped onion into the oil, crushing it slightly, if desired. Cook the vegetable for about 5-7 minutes, until it becomes transparent.
7. We add boiled chanterelles to the cauldron, leaving the water in which they were prepared. It will be useful to us in the further preparation of the dish. We very carefully turn the mushrooms in the bowl so as not to change or damage them. Cook for about 20 minutes on low heat.
8. Pour the prepared potatoes into a cauldron and, like the chanterelles, gently turn them over for 10 minutes.
9. Then, in a thin stream, carefully pour the water in which the chanterelles were cooked along the walls of the cauldron so that the liquid gets under the layer of the dish. Gently turn the ingredients over again, then cover the heat-resistant dish with a lid. We cook for another 10 minutes, turning the ingredients from time to time.
10. Add the cream to the chanterelles and potatoes, mix gently and leave the dish to cook for another 5 minutes with the lid open. Stir the mushrooms periodically so that they do not burn.

Fragrant and incredibly tasty chanterelles with potatoes are ready! We cut fresh vegetables with herbs and serve! Eat to your health and enjoy!

Fried potatoes with chanterelles in sour cream

There is nothing tastier than young potatoes and fresh chanterelles fried in sour cream. In the proposed cooking method, there is no boiling of mushrooms, which significantly reduces the time of the culinary process and the chanterelles remain more aromatic. And to diversify the dish with summer and fresh notes, add various types of greens to it.

Ingredients:

• Young potatoes - 700 g.
• Chanterelles - 300 g.
• Onions - 1 pc.
• Garlic cloves - 2 pcs.
• Greens to taste.
• Sour cream 20% - 200 ml.
• Ground black pepper to taste.
• Spices to taste.
• Salt to taste.
• Vegetable oil - for frying.

Cooking method:

1. We select the chanterelles that we will cook and fill them with cold water to allow all the sand and dirt to settle to the bottom of the dish. After the mushrooms have stood for 20-30 minutes, rinse them well again and put them in a colander, allowing all the excess liquid to drain. We cut the large chanterelles in half, and leave the small ones in their original form.
2. While the mushrooms are soaking, remove the husk from the onion and then cut it into small pieces. Preheat the pan, pour in some vegetable oil and fry the vegetable for 2-3 minutes, until it becomes translucent.
3. Pour the finished chanterelles into a pan to the onions and also fry them over medium heat for 10-12 minutes, sometimes stirring gently. Cook until all excess moisture has evaporated.
4. Add salt and pepper to your taste.
5. When the chanterelles are cooked, add sour cream to them, mix well and fry for another 2-3 minutes under a closed lid.

Tip: to understand that the mushrooms are ready, look at their color and volume - they should lighten and decrease in size. Onions, on the other hand, should become darker in color.

6. While the mushrooms are being prepared, we turn to the potatoes. We clean it, rinse and cut into strips. Take a separate skillet and fry it with peeled and minced garlic until both ingredients are golden brown. At the very end, add salt to taste.

Put the finished fried potatoes in a plate, and the next layer is the chanterelles, and then sprinkle everything with chopped herbs. Serve hot. Good appetite and hearty lunch!

Fried chanterelles with potatoes in tomato paste

Beautiful orange mushrooms, chanterelles, not only surprise with their taste and aroma, but are also very useful for the body. They contain important vitamins and minerals for us, and they are also a natural component that helps fight worms. A prepared dish of these mushrooms and potatoes will be doubly useful, since it includes a double portion of chanterelles: dry and fresh. And the addition of tomato paste will help make your lunch delicious, aromatic and juicy.

Ingredients:

• Fresh chanterelles - 500 g.
• Dry chanterelles - 1 handful.
• Potatoes - 7-9 pcs.
• Onions - 3 pcs.
• Carrots - 2 pcs.
• Greens to taste.
• Tomato paste - 4 tbsp l.
• Water - 1 tbsp.
• Salt to taste.
• Vegetable oil - for frying.

Cooking method:

1. We select in advance beautiful dry chanterelles, transfer them to some kind of dish and fill them with cold water. We leave the mushrooms overnight, and in the morning we wash them well and cut them into several parts, if the chanterelles are large. Little ones can be left as they are.
2. We repeat the same actions with fresh chanterelles: we select, thoroughly rinse, removing fine debris and sand, cut and combine with already prepared dry mushrooms.
3. We put the pan to preheat, and at this time we peel the onions and cut them into half rings. Then pour the vegetable oil into the pan and put the chopped vegetable, which we fry for about 10 minutes, until it turns golden brown.
4. While the onions are fried, peel the potatoes, wash them and cut into strips. We also peel and rinse the carrots, cut them into cubes.
5. We take another frying pan, heat it up and fry the potatoes with carrots in it.
6. Add the chanterelles to the potatoes in the pan, and then send the fried onions. Salt to taste.
7. In a separate container, mix the required amount of tomato paste with water, stir, and then pour into a pan where potatoes and chanterelles are fried. Stir gently, close the lid and simmer over low heat for about 15 minutes.

Juicy potatoes with fragrant chanterelles in tomato paste are ready! Sprinkle with chopped fresh herbs and serve! Eat to your health!

Fried chanterelles with potatoes in a slow cooker

The chanterelles prepared according to this recipe will be very popular with cheese lovers, as this dairy product is included in the ingredients of this dish. With him, lunch turns out to be much more interesting, varied and tastier. And so that the culinary process does not take much time and allows you to go about your business, our simple recipe will tell you how to cook delicious fried chanterelles with potatoes in a slow cooker.

Ingredients:

• Chanterelles - 200 g.
• Potatoes - 500 g.
• Onions - 1 pc.
• Cheese - 100 g.
• Dill - 2 branches.
• Parsley - 2 sprigs.
• Salt to taste.
• Vegetable oil - for frying.

Cooking method:

1. Soak the chanterelles in cold water and leave for a while to allow all the sand and fine debris to come out.Then we rinse them again in cold water using a colander, after which we let all the excess liquid drain. We cut the large mushrooms into several parts, and leave the small ones in their original form.
2. Peel the potatoes with a knife or peeler and then cut into medium-sized strips.
3. Pass the hard cheese through a coarse grater.
4. Remove the husk from the onion and cut the vegetable into half rings.
5. We wash and dry the parsley with dill, and then chop the herbs.
6. When all the ingredients are prepared, pour some vegetable oil into a slow cooker. Pour the onion there, turn on the "Fry" program and cook for 5 minutes.
7. Next, we send the mushrooms and potatoes, mix gently so as not to damage the pieces, select the "Fry" program again and fry for another 20 minutes.
8. After the time has elapsed, add the grated cheese, sprinkle everything with chopped herbs, select the "Stew" program and cook for 15 minutes.

Delicious fried potatoes with chanterelles prepared quickly and easily! Serve hot with sour cream or pickles. Eat with pleasure and pleasure!