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Fried chanterelles with potatoes and onions

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731
Kitchen Eastern European
Calorie content 57.9 kcal
Portions 6 port.
Cooking time 70 minutes
Proteins * 1.6 gr.
Fats * 7.2 gr.
Carbohydrates* 9.8 g
* per 100 gr. product
Fried chanterelles with potatoes and onions
Content

Our family's favorite autumn dish is fried chanterelles with potatoes. The dish turns out to be lean, but satisfying enough. Fragrant chanterelles with potatoes are best served for lunch or a late dinner. This dish, which is bright in all respects, is quite suitable for meeting guests.

Ingredients

Cooking process

step 1 out of 18
Wash the potatoes thoroughly and peel them with a vegetable peeler. Cut the peeled potatoes into wedges. Put a deep frying pan over medium heat and heat well, add the required amount of avocado or vegetable oil and lay out the chopped potatoes. Fry the potatoes for about 7-10 minutes, stirring occasionally.
step 2 out of 18
Peel the onions and rinse well under cold running water, then cut into half rings.
step 3 out of 18
Send the chopped onions to the pan to the potatoes and mix well.
step 4 out of 18
Salt and mix thoroughly. Sauté the vegetables for a few more minutes, then reduce heat and cover. Cook for another 10 minutes, stirring occasionally.
step 5 out of 18
Sort the chanterelles thoroughly, clean them of debris and rinse well in cold water. Put them in a strainer or colander and leave for a while to allow excess liquid to glass.
step 6 out of 18
Coarsely chop the processed chanterelles.
step 7 out of 18
To make the chanterelles feel in the finished dish, they are cut large enough, since during the cooking process the mushrooms will significantly decrease.
step 8 out of 18
Put a deep frying pan over medium heat and heat well, add the required amount of avocado or vegetable oil.
step 9 out of 18
Then lay out the chopped chanterelles.
step 10 out of 18
Fry the chanterelles until golden brown. During the cooking process, a large amount of mushroom juice will be released. Cook until completely evaporated, stirring occasionally.
step 11 out of 18
Salt the sautéed chanterelles.
step 12 out of 18
Then add black pepper to taste.
step 13 out of 18
Stir the chanterelles thoroughly.
step 14 out of 18
Open a skillet with potatoes and check for doneness. At this point, he should be fully prepared.
step 15 out of 18
Remove the fried potatoes from the heat and transfer to the chanterelles.
step 16 out of 18
Mix thoroughly.
step 17 out of 18
Wash the dill thoroughly, shake off excess moisture and chop finely with a sharp knife. Put the chopped greens in a pan, mix everything well, close the lid and cook for a few more minutes over low heat.
step 18 out of 18
Serve the finished fried chanterelles with potatoes in portions.

Bon Appetit!

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