Despite the fact that chanterelles are not very well absorbed by our body, they are still actively used in cooking: chanterelles are stewed, fried, boiled, and various sauces and main courses are prepared from them. Here are some great recipes for potatoes with chanterelles.
Chanterelles in sour cream with potatoes
To prepare chanterelles in sour cream you will need: 2 onions, 800 g of potatoes, 400 g of sour cream, a few tablespoons of vegetable oil for frying and 2 onions.
Rinse the mushrooms under running water and cut into small pieces. Peel the potatoes, cover with cold water, add salt and boil until almost done. Drain, leaving only one cup of broth.
Peel the onion, cut into cubes and fry in vegetable oil. When the onions turn caramel, add the mushrooms. Fry mushrooms and onions for 12-15 minutes. Add some salt. Add sour cream to the mushrooms and simmer for another 10 minutes. Cut the boiled potatoes into large pieces and add to the mushrooms. If necessary, add the broth remaining after boiling the potatoes. Simmer the potatoes and mushrooms for 10 minutes. At the very end, add salt, pepper, parsley and dill. Stir and serve the potatoes with chanterelles.
Fried chanterelles with potatoes
To prepare chanterelles with potatoes you will need: 700 g of new potatoes, ground black pepper, 4 tbsp. spoons of vegetable oil, salt, ¼ part lemon, 2 cloves of garlic, 1 onion, and 300 g of chanterelles.
Peel the mushrooms, place in a large dish and cover with cold water. Soak the chanterelles for 20 minutes. While the chanterelles are soaking, pour 1.5 liters of water into a saucepan and bring it to a boil.
Wash the chanterelles thoroughly, peel and cut into small pieces. Then place them in boiling water and cook for 20 minutes. Skim off the foam periodically during cooking. Place the boiled chanterelles in a colander and cool.
Peel the potatoes and cut into strips. Peel the onion and chop finely. Cut the garlic into slices.
Pour a few tablespoons of vegetable oil into the frying pan, add the garlic and fry it for a few minutes so that it transfers its taste to the oil. Then remove the garlic from the oil. Place onions, chanterelles and potatoes in a frying pan. Fry everything for 8-10 minutes over high heat. Then turn down the heat. Stir the potatoes and fry all the ingredients for 7-8 minutes. Then salt the potatoes and sprinkle with lemon juice. Cover the potatoes with mushrooms with a lid and simmer until cooked.
Chanterelles with potatoes in the oven
To prepare chanterelles with potatoes you will need: 5 potatoes, 4 tbsp. spoons of sour cream, pepper, onion, vegetable oil, 100 g cheese, salt, 5 tomatoes, 200 g chanterelles, herbs.
Sort the chanterelles, peel and rinse thoroughly. Then boil them in salted water. Peel the potatoes and cut into strips. Heat vegetable oil in a frying pan. Add chopped onion, potatoes and boiled chanterelles. Salt and pepper all ingredients. Fry the potatoes with chanterelles until half cooked. Then transfer everything into a baking dish, pre-greased with vegetable oil. Place tomato slices on top and pour sour cream over everything. Sprinkle the dish with grated cheese and chopped herbs. Bake the potatoes with chanterelles in the oven for 15-20 minutes.
There are many types of mushrooms, each of which has some characteristics. For example, chanterelles have an unusual nutty flavor, which is why they are the choice when you are going to bake or fry mushrooms.
Chanterelles stewed with potatoes will not take much of the housewife’s time: just load the food into the oven and then take out the finished delicious dish. We offer you a simple recipe with a photo, from which you will learn how to cook chanterelles with potatoes in the oven in pots with sour cream.
Ingredients
Servings: – +
- chanterelles 500 g
- potato 500 g
- onion 200 g
- sour cream 200 g
- butter 50 g
- sunflower oil50 ml
- garlic 5 cloves
- green onions 1 bunch
- ground black pepper taste
- salt to taste
Per serving
Calories: 202 kcal
Proteins: 2.9 g
Fats: 15.4 g
Carbohydrates: 13.1 g
40 min. Video recipe Print
Sort through the chanterelles, cut off damaged areas, if any. Immerse the mushrooms in cold water for 20 minutes, and then wash each specimen individually. Do this carefully so as not to break the caps.
Boil water in a saucepan, add a little salt and add bay leaf. Throw in the chanterelles and cook for 20 minutes. Then take them out and lay them out on a paper towel to dry and cool. Cut large mushrooms into small pieces.
Peel the onion and chop it into half rings. Heat sunflower oil in a frying pan and fry the onion in it until it starts to turn golden. Add boiled chanterelles. Add a little salt and pepper, stir, cook for another 5 minutes, and then remove from the stove.
Peel the potatoes and boil them whole, but not until fully cooked. This will take approximately 7-10 minutes from the moment of boiling. Cool the potatoes and cut into small slices of any shape.
Take baking pots, add a small piece of butter and one tablespoon of sour cream to the bottom of each. Place a layer of potatoes, and then mushrooms and onions. Do not fill the pots to the top; leave about a quarter of the container empty.
Forest chanterelles have appeared on sale at a price of 220-260 rubles per kilogram. Buyers are actively sorting out mushrooms. This activity has a positive effect on the freshness of chanterelles, which do not have time to go stale. In the vegetable department there are several wooden boxes with chanterelles. Buyers pick mushrooms into bags. Not all of them, but the most beautiful and selected ones, small and medium-sized. This operation is somewhat reminiscent of mushroom picking. Only the action takes place not in the forest, but in a store.
The availability of wild mushrooms can contribute to the appearance on our website of various recipes with your favorite chanterelles. Let's start with a timeless classic. Meet - fried chanterelles with potatoes.
Ingredients:
- chanterelles - 500 g;
- sour cream - 200 g;
- potatoes - 1 kg;
- onion - 1 large head;
- garlic - 1 clove;
- vegetable oil - 2 tablespoons each for frying mushrooms and potatoes;
- salt - to taste;
- dill - several sprigs.
Let's start with mushrooms. Store-bought chanterelles were surprisingly clean, with rare inclusions of needles, twigs and fragments of moss. It was enough to rinse them under running water. But you may have mushrooms with a significant content of forest debris, or even sand. In this case, you should soak the mushrooms for 20 minutes to make them easier to wash. Coarsely chop clean mushrooms.
Heat 2 tablespoons of vegetable oil in a frying pan, add chopped garlic, then chopped onion into half rings. As soon as the garlic gives off a fragrant smell to the oil and the onion becomes transparent, add the chanterelles to the pan. Some people prefer to boil the chanterelles before frying. I consider this procedure unnecessary. Look how much liquid is released from the mushrooms. It is quite enough for cooking. Simmer the mushrooms over medium heat, stirring occasionally.
Without wasting time, let's start cooking potatoes. It is worth noting that both fried and boiled potatoes are suitable for chanterelles. This is a matter of taste and personal preference. This time I decided to take a slightly smaller-than-average potato, peel it and cut each tuber into 4-6 pieces. Heat vegetable oil in another frying pan and start frying the potatoes over medium heat. Salt the potatoes to taste. Rarely stir. It should brown but not burn. Fry the potatoes covered.
How are our chanterelles doing? All the liquid has boiled away. Add salt, reduce heat and fry mushrooms for 15 minutes. Stir the mushrooms more often, as without liquid they can burn. If necessary, you can add a little vegetable oil or butter.
Add sour cream to the fried chanterelles, stir and cook for another 10 minutes.
An experienced housewife is able to amaze her household with ordinary fried potatoes with chanterelles. For some reason, many are sure that the dish couldn’t be simpler: throw the mushrooms and vegetables into the frying pan, turn on the heat. After some time, a delicious dinner will appear on the table. Despite its simplicity, there are several ways to prepare a delicious dish. Mushrooms are fried with onions, sour cream, mayonnaise, and cream is added.
If you become the owner of a treasure in the form of a basket with chanterelles, quickly sort through the mushrooms and run to the stove.
What's good about chanterelles? Going through them is a pleasure. They are never wormy. Scientists studying the benefits of the gifts of quiet hunting have identified an amazing feature - unlike most of its relatives, it does not accumulate radiation. It has also been proven that they contain a substance that destroys the hepatitis virus.
To completely amaze you, I will say that thanks to the forest gift you will replenish your body with carotene, which has a beneficial effect on vision. In addition, orange mushrooms act similarly to antibiotics, only of natural origin.
But above all, the dishes are amazingly delicious! Meaty, crispy, elastic! There are few cooking rules, the dishes cannot be spoiled. All you have to do is choose a recipe and get started.
Attention! Using all the proposed options, you can prepare delicious dishes from mushrooms frozen for the winter.
A simple recipe for fried chanterelles with potatoes
I saw tips where it was suggested to fry the “golden” mushrooms separately from the potatoes. I assure you, this is a big mistake, since the taste will only vaguely resemble the real food.
You will need:
- Mushrooms.
- Bulb.
- Garlic - optional, it is not in the original.
- Potato.
- Sunflower oil, salt.
Step-by-step recipe with photos
Many people pre-boil mushrooms in a small amount of water. The procedure is correct, especially if you bought them and did not assemble them yourself. But don’t overcook it, just 10 minutes is enough. Be sure to drain the first water.
I collect it myself, so I skip this manipulation. I put the sorted and washed mushrooms directly into a frying pan in well-heated oil. Do not cover the pan with a lid.
Soon the mushrooms will give a lot of juice. The liquid will gradually evaporate and frying will begin.
At the same time, peel the potatoes, cut them into circles, into strips, this is not of fundamental importance. Chop the onion into rings (cubes).
Vegetables are added to the frying pan after the liquid has completely evaporated. Move the chanterelles aside, lay them out, stir, and continue frying.
At first, fry with the lid closed. After 5-10 minutes, open.
You need to add salt at the very end. If desired, pepper and add chopped garlic.
Attention! Counting calories? Then this information is for you. Fried chanterelles are not too high in calories. Pour in sour cream, calorie content per 100 g. dish will be 71 kcal.
And if with potatoes, it will increase to only 121 kcal.
Chanterelles fried in sour cream with potatoes
This rustic recipe is considered a classic among pan-fried mushrooms. You’ll find out more if you take a look at another article.
- Mushrooms – 600 gr.
- Potatoes – 6-7 pieces.
- Bulb.
- Sour cream – 150 ml.
- Vegetable oil, pepper, herbs, salt.
Recipe:
- Heat the oil in a frying pan, add the cleaned and chopped chanterelles.
- Fry until the liquid has evaporated and the mushrooms are browned. Pepper, add salt, pour sour cream.
- Simmer for about five minutes together.
- Fry the potatoes separately. To cook with sour cream, it is better to fry it and cut it into slices.
- Add the chanterelle to the pan and stir. Fry for an additional few minutes. Cover with a lid and remove from the stove.
- It is advisable to keep the dish covered for a while, about 5 minutes, no more, so that the potatoes are saturated with the mushroom flavor.
- When serving, sprinkle with finely chopped herbs.
How to fry chanterelle mushrooms with mayonnaise and cheese
Nowadays, sour cream is increasingly being replaced with mayonnaise. In Europe, chanterelles are also eaten and even specially grown. They say that the French came up with the option of cooking with sauce. I give the amount of ingredients by eye, I’m sure your intuition will not let you down.
Take:
- Chanterelles.
- Hard cheese.
- Potato.
- Mayonnaise.
- Bulb.
- Salt, oil, dill.
- You can first boil the chanterelles and then put them in a frying pan. But, as I wrote above, you can skip this step.
- After the liquid has completely evaporated, add the diced onion.
- Next add the potatoes cut into strips. Continue frying, stirring the contents as needed.
- When you see that the dish is almost ready, sprinkle with finely chopped herbs and salt.
- Place mayonnaise, spread it over the entire surface, sprinkle with coarsely grated cheese.
- Fry for a few minutes on the stove. Or place in the oven and hold at 180°C until the top of the dish is browned.
Recipe for fried chanterelles with cream and potatoes
Young potatoes in plums, milk and sour cream are always incredibly tasty. Add chanterelles and you get a masterpiece.
You will need:
- Mushrooms.
- Potato.
- Egg – 2-3 pcs. (based on the number of other components).
- Cream - ¾ cup (in a large frying pan).
Step by step recipe:
- Start by sautéing the mushrooms. When the water has evaporated, add the potatoes to the pan.
- Continue to cook, stirring frequently. The components should be browned.
- Break the eggs into a bowl, add salt and stir. Pour in the cream, beat the mixture thoroughly.
- Pour the contents of the pan. Turn the heat to medium and continue cooking. No need to stir. If you notice that the egg mixture has thickened and baked, remove it from the stove.
Chanterelles fried with meat and potatoes
Here again I will not give the exact amount of ingredients, since I always cook by eye. I advise you to take pork, preferably brisket. If you find it too fatty, take the meat from the shoulder blade.
- We take: chanterelles, pork, onion, potatoes, salt, black pepper. Greens optional.
How to cook:
- Boil the chanterelles by throwing them into the water. After 10 minutes, drain in a colander and drain the liquid thoroughly (it’s better to squeeze it out with your hands).
- Cut the pork into pieces, place in a frying pan in hot oil. Fry until almost done.
- Add mushrooms and chopped potatoes. Stir.
- Continue frying, stirring regularly. When the vegetable strips are fried, the dish is ready. Shortly before the end of cooking, add salt and pepper; it is not necessary earlier, otherwise the potato straws will fall apart.
Video recipe for cooking chanterelles fried with potatoes. The presenter, whom I simply adore, will talk about the features of cooking and give an interesting recipe. Have a nice dinner, may you always have a delicious meal!
What to cook quickly and tasty for dinner
Fried chanterelles with potatoes are simple, tasty, and with our recipes also original! After reading all the cooking tips, you will immediately be convinced of this!
1 hour 20 minutes
120 kcal
5/5 (1)
The combination of fried potatoes with mushrooms such as chanterelles has always struck me as excellent. Perhaps these are the best mushrooms that go well with potatoes. How to cook quick and tasty fried chanterelles with potatoes? There are a lot of recipes, but I will share with you the best, simplest and, of course, delicious. Well, let’s arm ourselves with mushrooms and potatoes and get started!
“Lazy” fried chanterelles with potatoes
This recipe was told to me by my friend, who likes it to be both quick and tasty. So, we need:
With this amount of food you can prepare the maximum two portions. We start by frying the French fries. When it turns out to be half cooked, add finely chopped chanterelles to the pan. Sprinkle with seasonings and after a few minutes enjoy the excellent taste.
The peculiarity of this dish is the speed of preparation. Due to the fact that the potatoes are in the form of a semi-finished product, the dish turns out much faster than from the usual one. Want a quick dinner? Use this recipe!
While cooking, be careful not to let the potatoes become noticeably brown. To prevent this from happening suddenly, do not turn the heat up too high and do not skimp on the oil.
This dish is best served with classic mayonnaise. It's also perfect for light salads. Please also take into account that this dish is best used for regular home dinners, but not for holiday feasts.
Fried chanterelles in sour cream with potatoes
The intricacies of that recipe were told to me by my grandmother, who loved to treat me to special delicacies. For the dish you will need:
- Sour cream – 170 grams;
- Chanterelles – 500 grams;
- Onion - one large head;
- Fifteen small potatoes.
- A bunch of dill and parsley;
- Pepper, vegetable oil, salt.
As you already understand, the dish is traditional Russian, therefore, it can be served with pickles and sauerkraut. If you use young potatoes, this dish acquires an unusually pleasant taste that you want to enjoy for a long time.
French chanterelles with potatoes
If you want to please your dear guests who expect culinary delights from you, adopt the recipe for this simple dish. Once I had to try it at a party, and now my guests often admire it. To create this work of culinary art, you will need.
