Fried potatoes with chanterelles
4 servings
60 minutes
Fried potatoes with chanterelles is a cozy dish of European cuisine, infused with the aroma of the forest and the warmth of home. Chanterelles, known for their nutty flavor and delicate texture, undergo preliminary cooking in this recipe to eliminate any bitterness. They pair perfectly with golden-brown fried potatoes, absorbing its creamy tenderness. Adding cream at the end of cooking gives the dish a special creamy richness. It's not just food but a gastronomic journey reminiscent of family mushroom foraging and evenings by the fireplace. This potato is perfect as a standalone dish or as a side to meat. It is enjoyed hot, savoring the richness of flavors and the comfort it provides.
1
Bring water to a boil in a pot, add salt.
- Water: 1.5 l
- Salt: to taste
2
We throw in frozen chanterelles without thawing. Boil for 20 minutes (to avoid bitterness).
- Frozen chanterelles: 300 g
3
We clean, wash the potatoes, and cut them into large pieces.
- Potato: 700 g
4
We place the mushrooms in a colander and let the water drain.
5
Heat half of the butter in a pan, fry the chanterelles until golden brown (during frying, excess moisture from the mushrooms will evaporate).
- Butter: 40 g
- Frozen chanterelles: 300 g
6
Add the remaining butter, potatoes, and fry over medium heat for about 30 minutes until cooked.
- Butter: 40 g
- Potato: 700 g
7
Add cream and stir for 3-4 minutes before it's ready.
- Cream 20% fat: 200 ml
