Potatoes with Chanterelle mushrooms – is one of the most popular dishes. At this it can serve as a separate dish as well as a side dish.
Ingredients for cooking potatoes with Chanterelle mushrooms
- Potatoes – 5-6 (big);
- Chanterelle Mushrooms – 400 gr;
- Onions – 2 (middle size);
- Sour cream (not less than 15%) – 5 tablespoons;
- Salt and pepper – to taste.
Potatoes with Chanterelle mushrooms recipe
Rinse the mushrooms thoroughly, dry and cut into pieces. At this, they shouldn’t be too small:
Cut potatoes the way you like – into strips, cubes or any other way. Onions also should be cut into middle size cubes:
Heat the pan and pour some oil. After it gets hot, add onions and fry it for several minutes on a high heat. Try not to make it over fried as in this case it will become bitter which is not what you need for your dish.
When the onions became white add chanterelles. Attention: do not salt the mushrooms because they will give out juice and won’t get fried. You can just a little bit of pepper to taste. Fry onions with mushrooms on a high heat for about 5-7 minutes. When the mushrooms become toasty, add 2 tablespoons of sour cream and mix up thoroughly. At this moment you can also add some salt.
Keep frying onions with mushrooms for 2-3 minutes more and after this add potatoes. Mix up everything very well and fry on a high heat. The pan should be covered. From time to time you need to mix up the dish – it’s important that potatoes get fried well.
When potatoes get toasty, add 3 tablespoons of sour cream, mix up and lower the heat. Advice: if you have very dense sour cream, add 2-3 tablespoons of boiled water in it, so that your potatoes get fried in sauce.
Stew all the ingredients for 10-20 minutes, depending of the size of potato bits – do not forget to mix up the dish from time to time. Add salt and pepper to taste.
Bon appetit! If you have any further questions, please do not hesitate to contact our help desk!