Potatoes with chanterelles
6 servings
60 minutes
Potatoes with chanterelles is a simple yet exquisite dish of European cuisine that combines the tenderness of potatoes with the vibrant forest aroma of chanterelles. Chanterelles have long been valued for their delicate flavor and elastic texture, while their golden hue makes the dish particularly appealing. Tender onions, garlic, and sour cream add creamy softness and a hint of spiciness. This dish is perfect for a cozy family dinner or as a side to meat and fish dishes. The simplicity of preparation makes it accessible, while the seasonality of mushrooms adds special value – nothing compares to the taste of fresh forest chanterelles. This meal is not only nutritious but also provides a sense of warmth and comfort, reminiscent of home traditions and the scents of summer forests.
1
Clean and rinse the chanterelles.
- Chanterelles: 700 g
2
Put the chanterelles in a pot, add water, bring to a boil, and boil for a few minutes.
- Chanterelles: 700 g
3
Transfer the chanterelles with a slotted spoon to a bowl, cool down, and chop.
- Chanterelles: 700 g
4
Chop the onion finely.
- Onion: 2 pieces
5
In a thick-bottomed pot, heat vegetable oil and sauté the onion for 2-3 minutes.
- Onion: 2 pieces
6
Add the chopped chanterelles and sauté with the onion for a few more minutes.
- Chanterelles: 700 g
7
Peel the potatoes, cut them into wedges, and add to the chanterelles and onion.
- Potato: 1200 g
8
Add 2-3 tablespoons of water, salt, and simmer until the potatoes are cooked.
- Salt: to taste
9
A few minutes before readiness, add finely chopped garlic and a tablespoon of sour cream.
- Garlic: 1 clove
- Sour cream 20% fat: 1 tablespoon
