Fried potatoes with chanterelles

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.

Step-by-step recipe

Step 1:

Fill a large bowl with water. Scrape the skin off the chanterelle stems and trim off the very bottoms.

Step 2:

Place the cleaned chanterelles in water and leave the chanterelles in the water for 20 minutes.

Step 3:

Drain the water from the bowl, rinse the chanterelles under cold water, and pat dry. Pour 2 tablespoons of vegetable oil into a frying pan and place it over high heat.

Step 4:

Place a small amount of chanterelles in the pan and fry for 4-6 minutes over medium heat. Remove the fried chanterelles to a separate bowl.

Step 5:

Repeat the frying process for all the chanterelles. While the chanterelles are frying, cut the onion into half rings.

Step 6:

Cut the potatoes into medium-sized half-wedges.

Step 7:

Add the remaining 3 tablespoons of vegetable oil to the pan and add the sliced ​​potatoes. Fry the potatoes for 10 minutes over medium heat, stirring occasionally.

Step 8:

Add onions to the potatoes and fry for another 10 minutes.

Step 9:

Crush 1 clove of garlic in a press or chop very finely with a knife. Move the potatoes and onions away from the center of the pan. Place the butter and crushed garlic in the pan. Add black pepper, thyme, and marjoram to the butter and stir.

Step 10:

Combine potatoes and onions with spices and oil. Fry the potatoes for 3 minutes over medium heat.

Step 11:

Pour the chanterelles into the pan, add salt and stir.

Step 12:

Cover the pan with a lid and fry for 3 minutes over low heat.

Step 13:

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.