7 recipes for fragrant potatoes with chanterelles

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Try delicious combinations with onions, sage and honey, cream and sour cream, wine and cheese.

Before cooking, sort the mushrooms and rinse under running water to remove any dirt.

1. Fried potatoes with chanterelles and onions

Ingredients

• 500 g of chanterelles;
• 500 g potatoes;
• 1 large onion;
• 1-2 tablespoons of vegetable oil;
• salt to taste.

Preparation

Cut the chanterelles into halves or quarters, small pieces of potatoes, finely onions.

Heat oil in a skillet over medium heat. Fry the onion for 4-5 minutes and add the chanterelles. After 15 minutes, add the potatoes, season with salt and continue to cook until tender, about 20 minutes or a little longer.

2. Mashed potatoes with chanterelles

Ingredients

• 250 g of chanterelles;
• 5-6 sprigs of basil or any other greenery;
• 2-3 tablespoons of vegetable oil;
• salt to taste;
• 700 g potatoes;
• water - for cooking;
• 200 ml of milk;
• 1 tablespoon butter
• pepper to taste.

Preparation

Cut the chanterelles into halves or quarters. Chop the greens.

Heat oil in a skillet 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 so that the remaining moisture evaporates. Add warm milk, butter and puree with a pusher or blender.

Put mushrooms on mashed potatoes or mix with it. Sprinkle with herbs and pepper.

3. Potatoes with chanterelles in a creamy sour cream sauce

Ingredients

• 500 g of chanterelles;
• 700 g potatoes;
• 360 ml cream;
• 360 g sour cream;
• salt to taste;
• 1-2 tablespoons of butter.

Preparation

Cut mushrooms into halves or quarters, potatoes into medium pieces. Mix the cream with sour cream and salt.

Heat oil in a skillet over medium heat. Fry the chanterelles for 7-10 minutes. Add sauce and potatoes, cover and simmer over low heat for 40-50 minutes. Stir constantly. Remove the lid a few minutes before cooking.

4. Hasselbeck potatoes with chanterelles

Ingredients

• 4 medium potatoes;
• 7-9 tablespoons of vegetable oil;
• salt to taste;
• 2-3 tablespoons of butter;
• 250 g of chanterelles;
• 200 g kale or spinach leaves;
• 1 tablespoon lemon juice

Preparation

Peel the potatoes and make deep vertical cuts in them every few millimeters. Rub with half vegetable oil and salt. Place on a baking sheet lined with foil and bake in the oven at 220 ° C for 30 minutes. Remove from the oven, brush with vegetable oil again and cook the same amount.

Heat the butter in a skillet over medium heat. Add chopped chanterelles, salt and cook for 20-25 minutes. 5-7 minutes before cooking, toss in the cabbage or spinach and pour over with lemon juice.

Sprinkle the finished potatoes with mushrooms, cabbage or spinach and serve warm.

5. Potatoes with chanterelles in wine sauce

Ingredients

• 300 g of chanterelles;
• 300 g potatoes;
• 4 onions;
• 3 sprigs of rosemary;
• 3 sprigs of parsley;
• 4 tablespoons of butter;
• salt and pepper to taste;
• 200 ml of water or more;
• 180 ml of red wine.

Preparation

Cut the mushrooms into halves or quarters, medium-sized potatoes and small onions. Chop the rosemary and parsley.

In a skillet, heat half the oil over medium heat. Add potatoes, chanterelles, onions, rosemary, salt, pepper and stir. Fry for about 8 minutes, stirring constantly. Pour in 100 ml of water, cover, reduce heat and cook for 20-25 minutes. Add water so it doesn't evaporate completely.

Put the potatoes with mushrooms on a plate, leave the fried pieces on the bottom. Pour the wine into the skillet, turn up the heat and add the remaining oil. Stir for a couple of minutes, then reduce the heat and cook the same amount. Pour the sauce over the mushrooms and potatoes, or serve separately and sprinkle with parsley.

6. Potatoes with chanterelles, sage and honey

Ingredients

• 450 g of chanterelles;
• 800 g potatoes;
• 1 onion;
• 3-5 sprigs of sage;
• 2-3 sprigs of thyme;
• 4 tablespoons of vegetable oil;
• salt to taste;
• 1 teaspoon honey;
• 1-2 tablespoons of water;
• 1-2 tablespoons of butter.

Preparation

Cut the chanterelles into halves or quarters, potatoes into medium pieces, and onions into half rings. Chop the sage and thyme.

In a skillet, heat half the vegetable oil over low heat. Add the onion and salt and fry for 5-10 minutes. Add honey and water a couple of minutes before cooking, stir. Add the mushrooms and cook for another 20-25 minutes.

Boil potatoes in salted water for 15 minutes. Throw in a colander and leave for a few minutes to drain all the liquid. Put the potatoes in a skillet with onions and mushrooms, stir and pour in the vegetable oil. Leave on fire for 4-5 minutes.

Heat the butter in a small skillet and sauté the sage for a few minutes.

Place the potatoes with chanterelles on a plate, sprinkle with sage and thyme.

Be sure to do it?

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7. Potato gratin with chanterelles

Ingredients

• 250 g of chanterelles;
• 100 g semi-hard cheese;
• 5-6 sprigs of parsley;
• 850-900 g potatoes;
• 3 tablespoons of butter;
• 1 tablespoon flour;
• 180 ml of milk;
• salt to taste;
• pepper to taste;
• 1 tablespoon olive oil
• 2 tablespoons of bread crumbs.

Preparation

Cut the mushrooms into halves or quarters. Grate the cheese on a fine grater. Chop the parsley.

Boil the potatoes for 3-5 minutes, rinse under running cold water. Cool, peel and cut into slices.

In a skillet, melt 1 tablespoon of butter over medium heat. Remove from stove. Add flour, stir to avoid lumps, and pour in 120 ml of milk. Return to stove and boil over low heat. Pour in the remaining milk, salt and cook for 10-15 minutes, until the mixture thickens. Add half of the cheese and stir.

Melt 1 more tablespoon of butter in another skillet over medium heat. Add mushrooms, salt, pepper and fry for 3-5 minutes. Sprinkle with parsley.

Brush a baking dish with olive oil. Put half of the potatoes, pepper, brush with a couple of tablespoons of sauce and add half of the mushrooms. Repeat the layers, top and sides with the remaining sauce, sprinkle with breadcrumbs and finely chopped butter, and then cheese. Bake in the oven at 175 ° C for about 35–45 minutes.

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