Fried chanterelles with potatoes in a pan - 5 step by step recipes

Who doesn't love fragrant sunny chanterelles? If you have a lot of them, great, let's prepare a hearty dish with potatoes based on these mushrooms. If there are not enough chanterelles, add them when frying potatoes, the dish will still become much tastier and more appetizing. Do not forget about greenery to set off the forest scent and add color.

How to deliciously fry chanterelles with potatoes in a pan?

A completely simple uncomplicated dish, which, nevertheless, will delight chanterelle lovers. The main thing is to brown the onion in butter beforehand. This will give a delicate creamy finish and enhance the natural flavor of the mushrooms. Potatoes, of course, are best used young. Its soft, crumbly flesh is the perfect backdrop for chanterelles.

• 
  We sort out the chanterelles from random debris, clean them with a knife from dirt and thoroughly rinse them in running water. Then we boil them in boiling salted water for fifteen minutes. After cooking, put the mushrooms in a colander and let the moisture drain as much as possible.
• 
  Peel the onions and chop finely with a knife. We do the same with garlic. In a deep frying pan, melt the butter to a liquid state and pour the chopped onion and garlic into it. Fry, stirring, until lightly blush.
• 
  Add the prepared chanterelles, mix. Salt to taste.
• 
  Peel the potatoes, cut them into small pieces and put them in a frying pan with the chanterelles. Salt to taste, stir and continue to fry with the lid open until the potatoes are ready and golden brown. It will take approximately fifteen to twenty minutes.
• 
  We wash the greens, dry them and chop finely with a knife. Serve hot chanterelles with potatoes, sprinkle with herbs, hot.

Bon Appetit!

Fried chanterelles with potatoes and onions in a pan

In this recipe, we suggest frying the chanterelles and potatoes separately. What will it give? So the mushrooms and potatoes will turn out to be more ruddy, the golden crust will cover the potatoes from all sides. The mixture will turn out to be more crumbly and neat: piece by piece. For aroma and juiciness, be sure to add onions to the chanterelles. The best addition to a dish is fresh vegetables. They will add vitamins and help to digest the dish easier.

Cooking time: 45 min.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Chanterelles - 400-500 gr.
• Potatoes - 8 pcs. medium size.
• Bulb onions - 1 pc. medium size.
• Vegetable oil - for frying.
• Salt to taste.
• Ground black pepper - to taste.
• Dill to taste.

Cooking process:

1. We clean the chanterelles and rinse them thoroughly. Cut large mushrooms into smaller pieces. Let the moisture drain after rinsing.
2. In a frying pan, heat a small amount of odorless vegetable oil, lay out the chanterelles and fry them, stirring occasionally, for ten to fifteen minutes. Peel the onions and cut them into small pieces. Add a little more oil to the fried mushrooms and add the onion, mix, salt. We continue to fry over medium heat until a slight blush appears - about ten minutes.
3. Peel the potatoes, rinse and dry. Cut the tubers into thin slices.In another frying pan, heat the vegetable oil and put the chopped potatoes in a loose layer in it. Fry over medium-high heat until golden brown on the bottom. Loan turn over potatoes and fry the other side. Salt to taste. Fry the potatoes until cooked for another fifteen to twenty minutes.
4. Add fried chanterelles with onions to the finished potatoes, pepper to taste, mix gently. We wash the greens, dry them and chop finely. Sprinkle on the dish. Serve hot potatoes with chanterelles.

Bon Appetit!

Tender chanterelles with potatoes in sour cream in a pan

Chanterelles can be taken both fresh and frozen. Fry the potatoes separately with ruddy pieces. In another pan, fry the mushrooms, onions and sour cream. Lastly, mix the golden potatoes and chanterelles with sour cream. Delicate, juicy dish turns out. Sprinkle with fragrant herbs and enjoy.

Cooking time: 35 min.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Chanterelles - 450-500 gr.
• Potatoes - 4-5 pcs. medium size.
• Bulb onions - 1 pc. medium size.
• Garlic - 3-4 small cloves.
• Sour cream 20-25% - 150 gr.
• Vegetable oil - for frying.
• Salt to taste.
• Ground black pepper - to taste.
• Greens to taste.

Cooking process:

1. We prepare the chanterelles: we clean the dirt with a knife and thoroughly wash the fruit bodies. After washing, drain the water and cut the mushrooms into small pieces.
2. Peel the onions and chop them into small pieces.
3. In a frying pan, heat a small amount of odorless vegetable oil, pour out the chopped chanterelles and fry them until the moisture evaporates. At this moment, add, if necessary, more vegetable oil and put onions, fry it until transparent. Add sour cream, salt, pepper to taste and garlic passed through a press. Stir occasionally, fry until tender for ten to fifteen minutes.
4. Peel the potatoes, rinse and dry. Cut into thin slices. In a separate frying pan, heat the vegetable oil and put the chopped potatoes in it. Fry until tender and until golden brown. Stir occasionally, salt to taste.
5. Put the fried potatoes with the chanterelles in sour cream, add salt to taste, mix and simmer everything together for another three to five minutes. Serve the dish to the table hot, sprinkle with herbs.

Bon Appetit!

Step-by-step recipe for cooking chanterelles with meat and potatoes

The meat in combination with chanterelles and potatoes turns out to be very tasty and satisfying. We suggest preparing the dish in a multicooker to ensure even stewing - pieces of meat will break down into fibers. In this recipe, we take beef, although absolutely any meat can be used. Be sure to marinate it before cooking.

Cooking time: 1 hour 20 minutes. excluding pickling time

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Chanterelles - 200 gr.
• Beef meat - 500 gr.
• Potatoes - 500 gr.
• Bulb onions - 1 pc. medium size.
• Carrots - 1 pc. medium size.
• Vegetable oil - for frying.
• Salt to taste.
• Ground black pepper - to taste.
• Lemon juice - 2 tsp
• Bay leaf - 2 pcs.
• Paprika - a pinch.
• A mixture of herbs to taste.
• Greens to taste.

Cooking process:

1. Dry the meat with paper towels and cut into small pieces across the grain. Place the meat in a bowl, sprinkle with salt, black pepper, paprika, a mixture of herbs, pour with lemon juice. Mix well and put in the refrigerator for marinating for at least an hour and a half.
2. After marinating, heat some vegetable oil in a slow cooker in the "Fry" mode. We fry the meat for ten minutes, not forgetting to stir.
3. We prepare the chanterelles: we clean the dirt with a knife and rinse thoroughly. Peel the onions and cut them into thin feathers. In a separate frying pan, heat a small amount of odorless vegetable oil, pour the chopped onion. Fry until transparent and light golden appearance.Then add the prepared chanterelles. Stirring occasionally, fry for another seven to ten minutes.
4. We spread the chanterelles fried with onions in a multicooker bowl with meat, mix.
5. Peel the potatoes with carrots, rinse and dry. Cut the potatoes into small pieces and the carrots into thin circles. Put potatoes with carrots with meat and mushrooms. Add bay leaves, herbs, add salt. Pour in water in such an amount that it slightly covers the potatoes.
6. We set the "Extinguishing" mode for one hour. Serve the finished dish hot, garnished with chopped herbs.

Bon Appetit!

How to cook potatoes with chanterelles in cream?

Chanterelles are often fried with the addition of sour cream - the combination has become almost traditional. A great alternative is cream. The dish acquires more juiciness, the taste is soft creamy, there is no sourness. We offer to bake chanterelles with potatoes and cream in the oven - visually the food turns out to be more attractive, and less hassle.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Chanterelles - 400 gr.
• Potatoes - 700 gr.
• Bulb onions - 1 pc. medium size.
• Garlic - 2 cloves.
• Butter - 150 gr.
• Salt to taste.
• Ground black pepper - to taste.
• Cream 10% - 250 ml.
• Dill - 1 bunch.

Cooking process:

1. Peel the onions and cut them into small cubes. In a frying pan, heat 50 grams of butter to a liquid state and pour chopped onion into it. Fry until transparent and soft, stirring occasionally.
2. We clean the chanterelles, rinse, dry. Cut large mushrooms into smaller pieces if necessary. Pour the prepared chanterelles into a skillet with onions.
3. Stir, salt to taste, cover with a lid and fry until tender for about twenty minutes. Stir occasionally.
4. Peel the garlic and pass it through a press. We wash the dill, dry it and chop it finely with a knife.
5. In a separate container, mix the cream, garlic passed through a press, chopped herbs, salt and black pepper to taste.
6. At the bottom of the baking dish, put 50 grams of butter, cut into pieces.
7. Peel the potatoes, wash, dry and cut into thin strips. Place half of the potato slices on the bottom of the mold on top of the butter.
8. Next, we lay a layer of mushrooms with onions, trying to distribute them evenly over the entire area.
9. Cover the chanterelles with the rest of the potatoes. Lay out the remaining butter, cut into pieces, on top.
10. Fill all the ingredients with cream, garlic and herbs.
11. We put the form in an oven preheated to 180 degrees and bake for forty to forty-five minutes, until the potatoes become completely soft.
12. We take the finished dish out of the oven, cool it slightly and put it on portioned plates. Additionally, when serving, you can sprinkle grated cheese on top - the creamy taste will intensify.

Bon Appetit!