Chanterelles and mushrooms are not only always beautiful and tasty, no matter how you cook them, especially fried chanterelles, but they are also healthy for the body. Due to the content of the group of vitamins VE, vitamins PP and D, as well as the increased content of the polysaccharide quinomannose, chanterelles saturate the body with all the necessary minerals, serve as a natural component that prevents the development and kills existing worms. But we don’t always think about the benefits of these mushrooms, especially when we see fried chanterelles with potatoes on a plate. At this moment - only taste.
How to cook chanterelles with potatoes in a frying pan
As soon as the mushroom season begins, new dishes containing these unique products appear on the tables. Chanterelle mushrooms are considered one of the healthiest, but in order to take advantage of all the substances contained in them, it is important to cook them correctly. The potatoes are fried in the same pan or cooked separately and then mixed. At the end of cooking, small potato pieces with mushrooms can be poured with sauce, seasoned with your favorite spices or dill.
Food preparation
Fried potatoes with chanterelles, no matter how they are prepared, require several stages of processing the ingredients. There are two main ones here – mushrooms and potatoes. How you prepare your food for cooking directly affects the taste of the final dish . The following points should be paid attention to:
- The mushrooms must be filled with cold water and wait until the forest debris leaves them: twigs, leaves, etc. Next, they are washed thoroughly so that no dirt remains on them. At the next stage, the red mushrooms need to be peeled and cut.
- It's easier with potatoes! There is no need to soak it, just wash and clean it. Potatoes are cut depending on the recipe: small cubes, large strips or slices.
Do I need to boil chanterelles before frying?
Every housewife has her own opinion regarding certain cooking options. Many people argue whether it is necessary to boil them before frying chanterelles and potatoes. It is difficult to reach a compromise here. This is unlikely to affect the taste of the finished dish, but cooking can take away the nutrients. If you plan to also prepare broth, cook the mushrooms for about 30 minutes. This way you will get two dishes at once. In other cases, start the frying process after washing the mushrooms with running water.
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Recipes for fried chanterelles with potatoes
These two great products combine perfectly, especially in terms of taste. There is more than one recipe for chanterelles with potatoes. They all consist of two main ingredients: potatoes and mushrooms. You can cook and add anything to the base products. This includes sour cream, onions, seasonings and spices, vegetables and herbs, with which fried potatoes with chanterelles will be even richer.
Recipe: Fried potatoes with chanterelles “savory”
- Chanterelles – 300 grams.
- Potatoes – 5 large tubers.
- Garlic – 1 head.
- Sour cream – 100 grams.
- Walnuts - half a glass.
- Pomegranate kernels - half a glass.
- Spices: cardamom, oregano, suneli hops, black pepper.
This recipe for chanterelles with potatoes is simple but interesting. Prepare the mushrooms by first washing and boiling them. Heat a frying pan, fry the garlic until crusty, add boiled chanterelles, chopped or whole, to it. After half an hour, add the nuts, add seasonings and salt, stir, turn the heat to low and simmer under the lid for another 20 minutes.
Add sour cream to the mushrooms, stir, simmer for 10 minutes, add the pomegranate and turn off, leave covered. Meanwhile, cut the potatoes into large pieces, fry them in oil, add salt and spices. So the fried chanterelles in sour cream according to the spicy recipe are ready.
Recipe: Fried chanterelles with “light” potatoes
These fried potatoes with chanterelles are an exquisite dish; if you diversify your table with them, every day will be a small holiday.
- Chanterelles – 400 grams.
- Potatoes – 4 pieces.
- Sweet purple onions – 2 pieces.
- Cream – 250 grams.
- Lemon – 1 piece.
- Olive oil and butter.
- Carrots – 2 pieces.
- Parsley and basil - half a bunch each.
Let's prepare fried chanterelles with cream, washing and cutting them, plunging them into a frying pan with melted butter. Grate the carrots into thin strips, the onion into thin half rings, add all this to the mushrooms, and set to fry over medium heat.
Next, the recipe for chanterelles with potatoes says that you need to wash and chop the greens and add them to the chanterelles. Salt and pepper, add seasonings, mix and simmer covered for 15 minutes. Then add cream and fry for another 15 minutes. Finally, squeeze lemon juice onto the mushrooms.
Now it's time for fried potatoes with chanterelles. Slice the potatoes thinly and throw them into boiling oil, fry for 20 minutes, serve with mushrooms and fresh herbs.
Classic recipe
- Time: 40 minutes.
- Number of servings: 7 persons.
- Calorie content: 181 kcal.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty: medium.
It's hard to imagine more compatible foods than fried potatoes and mushrooms. They seem to be made for each other, but do not exclude the addition of other delicious ingredients. In the classic version, it is permissible to use finely chopped onion. Fried potatoes with chanterelles in a frying pan will turn out with a golden crust if you do not cover it with a lid.
Ingredients:
- potatoes – 0.5 kg;
- mushrooms – 0.5 kg;
- garlic – 5 cloves;
- salt – ½ tsp;
- pepper – ½ tsp;
- vegetable oil – 2 tbsp. l.
Cooking method:
- Sort out the forest mushrooms. After cleaning them of debris, they are filled with cold water and then washed.
- Place the chanterelles in a colander, dry, and cut into slices.
- The garlic is finely chopped or passed through a press.
- Fry chopped garlic with mushroom slices in a large frying pan. You can cover it with a lid for flavor.
- Next, you need to peel the potatoes and cut them into cubes. Pour into a hot frying pan and stir.
- Salt and pepper the dish closer to the potatoes being ready.
With sour cream
- Time: 40 minutes.
- Number of servings: 4 persons.
- Calorie content: 209 kcal.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty: medium.
Any dish with the addition of sour cream turns out more tender and creamy. This option can hardly be classified as dietary, but many will like this recipe. Sour cream will play the role of a sauce here, linking the flavor notes of the main components together . It will also be possible to avoid dryness, which may appear after frying, because a significant proportion of the juice will be lost from the mushrooms.
Ingredients:
- large potatoes - 6 pcs.;
- chanterelles – 450 g;
- sour cream – 2 tbsp. l.;
- salt – ½ tsp;
- butter – 50 g.
Cooking method:
- Soak the mushrooms and start peeling the potatoes.
- Cut the potatoes into strips.
- The mushroom ingredient must be washed and cut into large pieces.
- Heat a frying pan, add oil, mushrooms and try to evaporate the juice.
- Add potatoes and cook over medium heat, stirring occasionally.
- Add some salt. Add sour cream.
- Place the dish on a plate.
Mashed potatoes with chanterelles
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Ingredients
- 250 g chanterelles;
- 5–6 sprigs of basil or any other herbs;
- 2–3 tablespoons of vegetable oil;
- salt - to taste;
- 700 g potatoes;
- water - for cooking;
- 200 ml milk;
- 1 tablespoon butter;
- pepper - to taste.
Preparation
Cut the chanterelles into halves or quarters. Chop the greens.
Heat oil in a frying pan over medium heat. Salt the mushrooms and fry for 20–25 minutes.
Meanwhile, peel the potatoes and cut into large pieces. Boil in salted water for 12–15 minutes. Then drain the water and return the pan to the stove for another minute or two to evaporate any remaining moisture. Add warm milk, butter and puree using a masher or blender.
Place the mushrooms on or mix with mashed potatoes. Sprinkle with herbs and pepper.
Prepare
