Fried potatoes with chanterelles in a frying pan
Origin of the recipe
Chanterelles are a very rewarding mushroom to harvest and cook because they grow in clusters and are virtually worm-free. They are widespread not only in Europe but also in North America and even Africa. Chanterelles are rich in carotene (vitamin A), which gives them their red color. They also contain vitamin D2 and other beneficial substances. Try fried chanterelles with potatoes – a simple, filling, and delicious dish.
What do you need for cooking?
Ingredients
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Potato
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Chanterelle mushrooms
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Onions
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Garlic
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Butter
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Vegetable oil
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Ground black pepper
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Dried thyme
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Salt
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Marjoram
Kitchen utensils
- Frying pan with a lid
- Knife
- Board
- Bowl
- shoulder blade
- Garlic press
Pan-fried potatoes with chanterelles is a simple and delicious dish that will fill your home with the scent of the forest and cozy comfort. Chanterelles impart an incredible mushroom flavor to the potatoes, while fried onions add juiciness and a hint of sweetness. This recipe is perfect for a quick dinner or a hearty lunch any day of the week. All the ingredients are readily available, and the cooking process requires no special skills. The secret lies in properly frying the potatoes until golden brown and the chanterelles until tender. Fried potatoes with chanterelles are a classic that always makes a comeback. Serve with herbs or sour cream to enhance the flavor of the mushrooms and potatoes.
Step-by-step recipe
Step 1:
Pour water into a large bowl.
Step 2:
Scrape the skin off the chanterelle stems and cut off the very bottom.
Step 3:
Place the cleaned chanterelles in water and leave the chanterelles in the water for 20 minutes.
Step 4:
Drain the water from the bowl, rinse the chanterelles under cold water and pat dry.
Step 5:
Pour 2 tablespoons of vegetable oil into a frying pan and place the pan on the fire.
Step 6:
Place a small amount of chanterelles in a frying pan and fry for 4-6 minutes over medium heat.
Step 7:
Place the fried chanterelles in a separate bowl.
Step 8:
Place a new batch of chanterelles in the pan and fry them as before.
Step 9:
Repeat frying all the chanterelles.
Step 10:
While the chanterelles are frying, cut the onion into half rings.
Step 11:
Cut the potatoes into medium-sized half-wedges.
Step 12:
Pour the remaining 3 tablespoons of vegetable oil into the pan and add the sliced potatoes.
Step 13:
Fry the potatoes for 10 minutes over medium heat, stirring occasionally.
Step 14:
Add onions to the potatoes and fry for another 10 minutes.
Step 15:
Move the potatoes and onions away from the center of the pan.
Step 16:
Crush 1 clove of garlic in a press or chop very finely with a knife. Place the butter and crushed garlic in a frying pan.
Step 17:
Add black pepper, thyme, and marjoram to the butter and stir.
Step 18:
Combine potatoes and onions with spices and oil. Fry the potatoes for 3 minutes over medium heat.
Step 19:
Pour the chanterelles into the pan, add salt and stir.
Step 20:
Cover the pan with a lid and fry for 3 minutes over low heat.
Step 21:
Stir, sprinkle with your favorite herbs and enjoy!
Cooking tips
Marjoram can be substituted with oregano. However, use about a third less oregano; it has a stronger, richer flavor. Sage, thyme, savory, basil, and tarragon are also good substitutes. Combining several spices will produce the best results.
It's easiest to cook the chanterelles and vegetables simultaneously in two separate pans. Frying the chanterelles takes a very long time if you fry them in batches. While the chanterelles are frying, you'll have plenty of time to prepare everything else.
