Fried chanterelles with potatoes
3 servings
60 minutes
Fried chanterelles with potatoes are a true embodiment of Russian cuisine, where simplicity meets rich flavor. Chanterelles, these forest delicacies, add a delicate nutty note to the dish, while golden potatoes provide heartiness. Sautéed in a mix of butter and vegetable oil, the mushrooms release their aroma, complemented by garlic and coriander for a piquant touch. This dish is perfect for a cozy home dinner or a festive table. Traditionally served with a dollop of sour cream and fresh green onions, it creates a harmony of flavors and textures. Chanterelles are known for their subtle mushroom aroma that pairs with the softness of potatoes, making this dish truly comforting and unforgettable.
1
Prepare all the ingredients.
2
Peel the potatoes and cut them into sticks. Dry them on paper towels.
- Potato: 800 g
3
Peel the onion and slice it into thin feathers.
- Onion: 1 head
4
Clean chanterelles with a damp cloth or brush, only wash them if they are dirty. Cut large chanterelles so that all mushrooms are roughly the same size.
- Chanterelles: 500 g
5
Heat vegetable oil in a pan, add potatoes, and fry for about 15 minutes, stirring several times, until partially cooked.
- Vegetable oil: 45 ml
- Potato: 800 g
6
Add the onion and fry, stirring, for another 10 minutes; the potatoes should be soft and the onion golden.
- Onion: 1 head
7
In a separate pan, melt butter, add a bit of vegetable oil, place the mushrooms (important that they are in a single layer) and fry, stirring, until they release their liquid.
- Butter: 30 g
- Vegetable oil: 45 ml
- Chanterelles: 500 g
8
Add a pressed clove of garlic to the chanterelles and fry for another 5 minutes.
- Garlic: 1 clove
9
Add coriander to the chanterelles, salt, pepper, and mix.
- Ground coriander: to taste
- Salt: to taste
- Ground black pepper: to taste
10
Add mushrooms to the pan with potatoes, stir, and cook for another 5 minutes.
- Chanterelles: 500 g
11
When serving, sprinkle the mushrooms with chopped green onions and add sour cream to taste.
- Spring onion: 15 g
- Sour cream: to taste
