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Braised potatoes with chanterelles in a pan

0
493
Kitchen Eastern European
Calorie content 87.3 kcal
Portions 0.5 l.
Cooking time 80 minutes
Proteins * 1.9 gr.
Fats * 8.6 gr.
Carbohydrates* 8.6 gr.
* per 100 gr. product
Braised potatoes with chanterelles in a pan
Content

Stewed potatoes are very tasty in themselves, and chanterelles will give it a mushroom flavor, satiety and replace meat. Eliminating sour cream from the ingredients, you will have a dish for a lean table. The recipe is simple. You can use any chanterelles. Cooking a dish in a frying pan.

Ingredients

Cooking process

step 1 out of 15
Boil fresh chanterelles, and thaw frozen ones in warm water or also boil.
step 2 out of 15
Peel and wash the potatoes.
step 3 out of 15
Then cut the potatoes into medium pieces and boil in salted water until tender, adding a laurel leaf for flavor.
step 4 out of 15
Peel the onion.
step 5 out of 15
Chop it into small cubes.
step 6 out of 15
Fry the onion until transparent in a little vegetable oil.
step 7 out of 15
You can chop the defrosted chanterelles a little.
step 8 out of 15
Transfer the mushrooms to a skillet with the onion, stir and simmer for 10 minutes over low heat and covered.
step 9 out of 15
Add chopped dill to the chanterelles for flavor.
step 10 out of 15
Then add sour cream to the mushrooms.
step 11 out of 15
Stir the mushrooms with sour cream and simmer for 5-6 minutes. You can not add sour cream, then the dish will be lean.
step 12 out of 15
Then transfer the boiled potatoes to the fried mushrooms.
step 13 out of 15
Stir the potatoes with mushrooms and simmer for another 7 minutes.
step 14 out of 15
Add chopped chives to the potatoes and simmer for another 2-3 minutes.
step 15 out of 15
Arrange the prepared dish on plates and serve.

Eat to your health!

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