Fried chanterelles with potatoes in a frying pan

Who doesn't love fragrant sunny chanterelles? If you have a lot of them, great, let’s prepare a hearty dish with potatoes based on these mushrooms. If there are not enough chanterelles, add them when frying the potatoes, the dish will still become much tastier and more appetizing. Don’t forget about greenery to highlight the forest aroma and add color.

How to deliciously fry chanterelles with potatoes in a frying pan?

A completely simple, uncomplicated dish that will nevertheless delight chanterelle lovers. The main thing is to pre-brown the onion in butter. This will give a delicate, creamy aftertaste and enhance the natural flavor of the mushrooms. Of course, it is better to use young potatoes. Its soft crumbly flesh is an ideal background for chanterelles.

1. 
   How to cook fried chanterelles with potatoes in a frying pan? We sort out the mushrooms from random debris, clean them with a knife and rinse them thoroughly in running water. Then boil them in boiling salted water for fifteen minutes.After cooking, place the mushrooms in a colander and let the moisture drain as much as possible.
2. 
   Peel the onions and finely chop them with a knife. We do the same with garlic. In a deep frying pan, melt the butter until liquid and pour in the chopped onion and garlic. Fry, stirring, until lightly browned.
3. 
   Add the prepared chanterelles and mix. Salt to taste.
4. 
   Peel the potatoes, cut into arbitrary small pieces and place in a frying pan with the chanterelles. Add salt to taste, mix and continue frying with the lid open until the potatoes are cooked and golden brown. This will take approximately fifteen to twenty minutes.
5. 
   We wash the greens, dry them and finely chop them with a knife. Serve hot chanterelles with potatoes, sprinkled with herbs, hot.

Bon appetit!

Fried chanterelles with potatoes and onions in a frying pan

In this recipe we suggest frying chanterelles and potatoes separately. What will it give? This way the mushrooms and potatoes will turn out more rosy, and a golden crust will cover the potatoes on all sides. The mixture will turn out more crumbly and neat: piece by piece. For flavor and juiciness, be sure to add onions to the chanterelles. The best addition to the dish is fresh vegetables. They will add vitamins and make the dish easier to digest.

Cooking time: 45 min.

Cooking time: 20 min.

Servings – 4.

Ingredients:

• Chanterelles – 400-500 gr.
• Potatoes – 8 pcs. medium size.
• Onions – 1 pc. medium size.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.
• Dill - to taste.

Cooking process:

1. Clean the chanterelles and wash them thoroughly. Cut large mushrooms into smaller pieces.Let the moisture drain after washing.

2. Heat a small amount of odorless vegetable oil in a frying pan, add the chanterelles and fry them, stirring occasionally, for ten to fifteen minutes. Peel the onions and cut them into small pieces. Add a little more oil to the fried mushrooms and add the onion, mix and add salt. Continue to fry over medium heat until lightly browned - about ten minutes.

3. Peel the potatoes, rinse and dry. Cut the tubers into thin slices. In another frying pan, heat the vegetable oil and place the chopped potatoes in it in a loose layer. Fry over medium-high heat until golden brown on the bottom. Then turn the potatoes over and fry the other side. Salt to taste. Fry the potatoes for another fifteen to twenty minutes until tender.

4. Add fried chanterelles with onions to the finished potatoes, pepper to taste, and mix gently. Wash the greens, dry and finely chop. Sprinkle the dish. Serve the potatoes with chanterelles hot.

Bon appetit!

Tender chanterelles with potatoes in sour cream in a frying pan

Chanterelles can be taken either fresh or frozen. Fry the potatoes separately in golden brown pieces. In another frying pan, fry the mushrooms with onions and sour cream. Lastly, mix the golden potatoes and chanterelles with sour cream. The result is a tender, juicy dish. Sprinkle with aromatic herbs and enjoy.

Cooking time: 35 min.

Cooking time: 20 min.

Servings – 4.

Ingredients:

• Chanterelles – 450-500 gr.
• Potatoes – 4-5 pcs. medium size.
• Onions – 1 pc. medium size.
• Garlic – 3-4 small cloves.
• Sour cream 20-25% - 150 gr.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.

Cooking process:

1. Prepare the chanterelles: remove dirt with a knife and thoroughly wash the fruiting bodies. After rinsing, drain the water and cut the mushrooms into small pieces.

2. Peel the onions and chop them into small pieces.

3. Heat a small amount of odorless vegetable oil in a frying pan, add the chopped chanterelles and fry them until the moisture has evaporated. At this point, add, if necessary, more vegetable oil and add the onion, fry it until transparent. Add sour cream, salt, pepper to taste and garlic passed through a press. Stirring occasionally, fry until tender, ten to fifteen minutes.

4. Peel the potatoes, rinse and dry. Cut into thin pieces. In a separate frying pan, heat the vegetable oil and add the chopped potatoes. Fry until cooked and golden brown. Stir occasionally and add salt to taste.

5. Place the fried potatoes over the chanterelles in sour cream, add salt to taste, mix and simmer all together for another three to five minutes. Serve the dish hot, sprinkled with herbs.

Bon appetit!

Step-by-step recipe for cooking chanterelles with meat and potatoes

Meat combined with chanterelles and potatoes turns out very tasty and satisfying. We suggest preparing the dish in a slow cooker to ensure even stewing - pieces of meat will break down into fibers. In this recipe we use beef, although absolutely any meat can be used. Be sure to marinate it before cooking.

Cooking time: 1 hour 20 minutes. excluding marinating time

Cooking time: 20 min.

Servings – 4.

Ingredients:

• Chanterelles – 200 gr.
• Beef meat – 500 gr.
• Potatoes – 500 gr.
• Onions – 1 pc. medium size.
• Carrots – 1 pc. medium size.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.
• Lemon juice – 2 tsp.
• Bay leaf – 2 pcs.
• Paprika – a pinch.
• A mixture of herbs - to taste.
• Greens - to taste.

Cooking process:

1. Dry the meat with paper towels and cut into small pieces across the grain. Place the meat in a bowl, sprinkle with salt, ground black pepper, paprika, a mixture of herbs, and pour over lemon juice. Mix well and put in the refrigerator to marinate for at least an hour and a half.

2. After marinating, heat a little vegetable oil in a multicooker in the “Frying” mode. Fry the meat for ten minutes, remembering to stir.

3. Prepare the chanterelles: remove dirt with a knife and rinse thoroughly. Peel the onions and cut them into thin feathers. In a separate frying pan, heat a small amount of odorless vegetable oil and add the chopped onion. Fry until translucent and lightly golden. Then add the prepared chanterelles. Stirring occasionally, fry for another seven to ten minutes.

4. Place the chanterelles fried with onions into the multicooker bowl with the meat and stir.

5. Peel the potatoes and carrots, rinse and dry. Cut the potatoes into small pieces and the carrots into thin circles. Add potatoes and carrots to the meat and mushrooms. Add bay leaf, herbs and add salt. Pour in enough water to lightly cover the potatoes.

6. Set the “Quenching” mode for one hour. Serve the finished dish hot, garnished with chopped herbs.

Bon appetit!

How to cook potatoes with chanterelles in cream?

Chanterelles are often fried with the addition of sour cream - the combination has become almost traditional. A great alternative is cream. The dish becomes more juicy, the taste is soft and creamy, there is no sourness. We suggest baking chanterelles with potatoes and cream in the oven - the food is visually more attractive and less hassle.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings – 4.

Ingredients:

• Chanterelles – 400 gr.
• Potatoes – 700 gr.
• Onions – 1 pc. medium size.
• Garlic – 2 cloves.
• Butter – 150 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Cream 10% - 250 ml.
• Dill – 1 bunch.

Cooking process:

1. Peel the onions and cut them into small cubes. In a frying pan, heat 50 grams of butter until liquid and pour chopped onion into it. Fry until translucent and soft, stirring occasionally.

2. Clean the chanterelles, wash them and dry them. If necessary, cut large mushrooms into smaller pieces. Pour the prepared chanterelles into a frying pan with onions.

3. Stir, add salt to taste, cover with a lid and fry until tender for approximately twenty minutes. Stir occasionally.

4. Peel the garlic and pass it through a press. We wash the dill, dry it and finely chop it with a knife.

5. In a separate container, mix the cream, garlic passed through a press, chopped herbs, salt and ground black pepper to taste.

6. Place 50 grams of butter, cut into pieces, at the bottom of the baking dish.

7. Peel the potatoes, wash them, dry them and cut them into thin strips. Place half of the potato pieces on the bottom of the pan on top of the butter.

8.Next, lay a layer of mushrooms and onions, trying to distribute them evenly over the entire area.

9. Cover the chanterelles with the remaining part of the potatoes. Spread the remaining butter, cut into pieces, on top.

10. Pour all the ingredients with cream, garlic and herbs.

11. Place the pan in an oven preheated to 180 degrees and bake for forty to forty-five minutes until the potatoes are completely soft.

12. Remove the finished dish from the oven, cool slightly and place on serving plates. Additionally, when serving, you can sprinkle grated cheese on top - the creamy taste will intensify.

Bon appetit!