Fried potatoes with chanterelles
2 servings
40 minutes
Fried potatoes with chanterelles is a soulful dish of Russian cuisine, filled with the aroma of the forest and the warmth of home. Chanterelles, with their delicate nutty flavor and light fruity note, pair wonderfully with golden-brown potatoes, creating a rich and warming dish. In Russian cuisine, chanterelles are valued not only for their taste but also for their health benefits—they are rich in vitamins and have a firm texture that remains resilient after frying. The light sweetness of fried onions complements the overall composition, adding softness and depth. The finished dish can be served as an independent treat or as a side dish. It is food that evokes memories of summer forest hikes and warm family dinners.
1
Prepare chanterelles. Carefully sort the mushrooms, removing grass and other debris. Rinse under running water. Pay special attention to the underside of the cap, as there is often sand.
- Chanterelles: 500 g
2
To fry mushrooms evenly, it's better to cut them into roughly equal pieces. You can soak them in water for about 10 minutes. After that, be sure to dry them with paper towels.
3
Fresh chanterelles do not need to be boiled before frying. If desired, you can boil the mushrooms over medium heat for about 10 minutes. First, place the chanterelles in a heated pan; they will release moisture that needs to evaporate. Once the water is gone, you can add a little oil. Remember to stir. During frying, add chopped onion. The onion can be cut coarsely or finely as desired.
- Chanterelles: 500 g
- Onion: 1 head
- Vegetable oil: 50 ml
4
Fry the potatoes separately, as you like. For example, in sticks or slices. With or without onion. Fry the mushrooms for 10-15 minutes, depending on the stove's power. Chop parsley separately for serving.
- Potato: 300 g
- Parsley: to taste
5
Mushrooms can be served with potatoes if desired. Therefore, at the final stage of frying the potatoes, add the mushrooms from another pan. Serve on plates and garnish with parsley.
- Parsley: to taste
