Chanterelle mushrooms with potatoes – 13 delicious homemade recipes

Fragrant, delicious chanterelles with potatoes have been prepared in our country for a long time and with confidence. Everyone loved the dish for its simplicity, taste and appearance (the reddish color is pleasing to the eye). Be sure to take it if you have these mushrooms. Read more...

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How to cook chanterelles with potatoes: the best recipes

In order to get a hearty and savory dish suitable for lunch and dinner, it’s worth looking at recipe options for chanterelles with potatoes. There are many of them, there is always a choice. You can fry or stew, bake or cook in a slow cooker. Something indescribable comes out with onions and garlic. After all, chanterelles are one of the most valuable types of mushrooms. They are never wormy, always plump, whole, beautiful and very tasty.

The 5 most commonly used ingredients in chanterelle and potato recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Potato	80	2	0.4	18.1
Chanterelles	13	1.5	1	1
Bulb onions	41	1.4		10.4
Butter	734	0.5	82.5	0.8
Greenery	41	3.7	0.4	7

Depending on the choice of potato cutting, we choose how the mushrooms will look in the dish. If the potatoes are cut into large pieces (some people like to divide medium-sized tubers into four parts), then the chanterelles can be taken entirely. Naturally, if they are not very large. When prepared, such a dish will look truly rustic, in a typical rural style. Sprinkle it with green onions and serve in small pans in portions or in a larger pan for everyone to share.

Serving chanterelles with potatoes in hot pans will keep them warm forever. And it will be possible to have long table conversations without being distracted by such trifles as warming up.

If you cut the tubers into cubes, you also need to give the chanterelles a corresponding appearance. For example, cut each one in half. And you can do it in half.

The dish is excellent with or without sauce. If you make it with sauce, you can either pour it over everything, or cook it and serve it separately in a gravy boat. Creamy, tomato sauces are suitable.

With the filling, the dish is simply baked like a casserole and comes out very juicy.

Potatoes with chanterelles can be served with any type of meat, fried in a whole piece.

5 of the fastest recipes for chanterelles with potatoes:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Potatoes with chanterelles in a frying pan	30 min	122	+30
Stewed chanterelles with potatoes	35 min	93	+13
Chanterelles with potatoes in a pot	45 min	125	+31
Chanterelles with potatoes and chicken fillet	45 min	107	+19
Potatoes with chanterelles in the oven	45 min	96	+30

If you come across mushrooms with sourness, you can simply get rid of it by cooking. Although almost always you don’t even feel it if everything is prepared correctly.

Potatoes with chanterelles

Potatoes with chanterelles are the most obvious combination of goods for lunch and dinner during the chanterelle harvest season. And so almost every day. You can cook potatoes with chanterelles in a frying pan and in the oven, with meat and fish, stew and fry - there are a lot of methods! In this section, we have collected the most popular and generally accepted recipes for making potatoes with chanterelles with step-by-step photos from our chefs. Choose recipes to suit your taste!

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Potato recipes with chanterelles

Ingredients

Young potatoes - 700 g

Chanterelle mushrooms – 300 g

Onion - 1 pc.

Garlic - 2 cloves;

Vegetable oil - 4 s. l.

Ground dark pepper - to taste.

Ingredients

Potatoes – 700 g

Frozen chanterelles – 300 g

Onions – 2 pcs.

Herbes de Provence - to taste

Salt, pepper - to taste

Sunflower oil - for frying

Ingredients

Medium size potatoes – 5 pcs.

Onions – 0.5 pcs.

Fried chanterelles – 120 g

Sunflower oil – 30 ml

Nutmeg – 1 g

Dark ground pepper – 1 g

Water – 0.5 cups

Hard cheese – 10 g

Ingredients

Potatoes – 6–7 pcs.

Fresh chanterelles – 250 g

Onions – 1 pc.

Hard cheese – 50 g

Sour cream – 1.5 tbsp.

Mayonnaise – 1.5 tbsp.

Margarine – 1 tbsp.

Dry vegetable seasoning – 1 tbsp.

Refined sunflower oil – 1.5–2 tbsp.

Ingredients

Potatoes – 1 kg

Dried chanterelles – 80 g

Onions – 1 pc.

Refined sunflower oil - to taste

Salt, pepper - to taste

Ingredients

Chanterelles – 300 gr;

Potatoes – 500 gr;

Butter – 50 g;

Ingredients

Potatoes – 4 pcs. (350 g)

Cream 10% – 120 ml

Butter – 50 g

Garlic – 2 cloves

Dark pepper - to taste

Ingredients

Fresh chanterelles – 300 g

Potatoes – 4 pcs. (400 g)

Carrots – 1 pc. (85 g)

Onions – 1 pc. (80 g)

Fresh parsley – 4 sprigs

Sour cream – 200 ml

Garlic – 2 cloves

Vegetable oil – 7 tbsp.

Bay leaf – 2 pcs.

Ingredients

Potatoes – 800 g

Pepper - to taste

Vegetable oil – 2 tbsp.

Ingredients

Potatoes – 570 g

Ingredients

Potatoes – 100-150 g

Pork fillet – 150 g

Chanterelles – 100-150 g

Onion – 0.5-1 head

Vegetable oil – 0.5 tsp.

Ingredients

Peeled potatoes - 700 g

Chanterelle mushrooms – 180 g

Salt - 1 tsp. (or to taste)

Pepper - 0.25 tsp. (or to taste)

Sunflower oil – 80 ml

Onion - 50 g

Ingredients

Potatoes – 400 g

Onions – 60 g

Garlic – 1 clove

Salt and pepper - to taste

Dill - several sprigs

Vegetable oil – 2 tbsp.

Ingredients

Potatoes – 700 g

Boiled chanterelles – 300 g

Onions – 1 pc.

Butter – 1 tbsp.

Vegetable oil – 2 tbsp.

Salt and pepper - to taste

Ingredients

Potatoes – 700 g

Onions – 1 pc.

Chicken egg – 2 pcs.

Salt and pepper - to taste

Hard cheese – 80 g

Ingredients

Potatoes – 1 kg

Boiled chanterelles – 300 g

Cream 10% – 150 ml

Onions – 1 pc.

Butter – 1 tbsp.

Vegetable oil – 1 tbsp.

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Fried potatoes with chanterelles

Fried Potatoes with Chanterelles is a simple and delicious dish that anyone can make. True, there are some tricks that should be applied to make it turn out very tasty. The recipes that we present will literally work for you, because they are as simple as possible!

A little about chanterelles

Chanterelles, unlike almost all forest mushrooms, do not have a distinctive taste and smell. Almost all mushroom pickers do not collect them for this reason. Basically, you just need to know how to cook them and understand which dishes they are suitable for and which they are not.

For example, even the best cook will not succeed in soup with chanterelles, simply because the weak smell will be completely lost in the broth. But fried potatoes with chanterelles can be very tasty if you know the intricacies of making them.

Fried potatoes with chanterelles: recipe

In this article, we will analyze the traditional manufacturing recipe, and later we will look at the options of enthusiasts and housewives that we found on the Internet. After researching reviews from real people, we selected only the best manufacturing methods! If you have your own method, be sure to share it in the comments!

We will need:

We will not fry mushrooms and potatoes together in two frying pans;
400-500 grams of new chanterelles (if there are no new ones, you can take frozen or dried, but you will need more time to prepare);
700-800 grams of potatoes;
Sunflower oil 50 grams;
20 grams of butter (optional if you like the creamy taste);
Onion - one medium-sized onion;
Salt, pepper (to taste).
Dill (optional).

Manufacturing process:

Wash the chanterelles thoroughly under running water. If you took the frozen version, then leave them in water at room temperature for about 30 minutes. If you have dried mushrooms, then put them in water for 2-3 hours before washing.

Cut the onion into half rings and fry it in sunflower oil until caramelized. The onion should become dark and sticky.
Next, add the chanterelles to the onions. There is no need to cut them, they look great whole. And in general, chanterelles are not very huge mushrooms.

The most important thing is roasting . It is necessary to find the moment when the mushrooms are almost burnt. Yes, yes, the better the chanterelles are fried, the more taste and smell the finished dish will have. If you don’t spend a lot of time on frying, you will end up with tasteless foam rubber instead of crunchy mushrooms.

Once the mushrooms have reached the desired state, you can add salt and pepper to taste . The main point: do not use any other spices. Spices, even the lightest and weakest, will literally cover up the entire aromatics of the chanterelles. It's up to anyone, but with any spices, the whole meaning of the dish is lost.

Peel the potatoes and cut them into strips (in general, you can cut them however you like). So that the potatoes come out very beautiful and aesthetically pleasing, and you spend a minimum of your time, we recommend paying attention to modern vegetable cutters.

Frying potatoes in this recipe is the most common process. The most basic condition here is not to overdo it with the amount of potatoes. In order for the final fried potatoes to come out, and not a soft mess, the potato wedges must be 2 times smaller than the size of the frying pan. Choose more dishes. The slices should mix freely. There is no need to add onion, it is already in the mushrooms. Frying takes approximately 20-30 minutes, later, if desired, you can add butter and mix generously. There is no need to salt the potatoes either, so that when combined with mushrooms

Submission is an extreme, but at the same time very fundamental step. Almost all culinary specialists claim that presentation determines, if not the taste of the dish, then its literal perception! There are two options: either mix the fried potatoes with mushrooms right away, or place them on plates separately. The first serving method is closer to the country version, so warm and homely. The 2nd method is faster than the restaurant method. In both options, you can decorate the dish with the freshest dill and greenish. Parsley and other greens should not be added, so as not to interrupt the smell of chanterelles.

Chanterelles in sour cream with fried potatoes

Almost all people love mushrooms with sour cream. The fact is that mushrooms, for all their positive taste, actually have no fat content. Sour cream compensates for this and gives the mushrooms a rich taste. Chanterelles are no exception in this regard; they mix well with good fat sour cream.

In order to get a tasty dish with the addition of sour cream, you should repeat the unique recipe until the 5th point. Just at the end of frying the mushrooms you should add 2-3 tablespoons of rich fat sour cream, at least 20%. If you choose the least fatty one, it will simply spill over the pan and will not give an emulsifying effect.

It is also important to add that with this manufacturing method, the supply must be separate. If you mix mushrooms in sour cream with potatoes, you will end up with something strange and not very pleasant in appearance. As we said earlier, the appearance of a dish and its presentation affect the perception of taste.

And a final note: do not add butter to the potatoes after cooking if you plan to eat them with mushrooms in sour cream. The fact is that the combination of sour cream and butter will give the dish excessive fat content, but may have a bad effect on the taste.

That seems to be all, but the recipe is actually quite amazing!

Chanterelles in tomato with potatoes

Quite an unusual method of making chanterelles. It is believed that these mushrooms are mixed only with butter and snow-white sauces. But recipes from the web prove otherwise. People try to cook chanterelles with tomatoes, and they do it very well! Let's take a closer look at how to prepare this deliciously.

In any case, the manufacturing recipe is based on the classics that we outlined earlier. But now, after frying the mushrooms, you should add them to the tomatoes. What options are there:

Freshest tomatoes . The most, for sure, the best option for chanterelles. The tomatoes themselves are quite tasty, but their smell is quite weak to overpower the smell of chanterelles. The tomatoes should simply be cut into cubes, it is better to use a vegetable cutter for this, and added to the mushrooms 2-3 minutes before the end of frying. Immediately after this, they should be crushed with a spoon, trying not to break the structure of the chanterelles. The vegetables will release their juice, and the pulp will allow you to achieve the desired thickness.
Tomato paste . The least desirable, but still a good option. Especially in winter, when there are no good tomatoes, or they are unreasonably expensive. Choose pasta without unnecessary additives. We remember how quickly a dish can be spoiled if you add anything with a strong smell.

Do not add ready-made store-bought sauces: Krasnodar, various ketchups, fruit and vegetable sauces. Flavoring additives and manufacturing technologies transform sauces into a riot of flavors and colors. They will take over all the aromatics, and all that remains of the mushrooms is the title.

In a slow cooker

Is it possible to cook chanterelles with potatoes in a slow cooker? In fact, it is possible. But it is important to take into account that the speed of production of mushrooms and potatoes is very different. Either your chanterelles will burn (more than necessary) or your potatoes will remain raw. Of course, if you are an experienced cook, you will succeed, but we would not recommend taking risks.

In general, repeat our main recipe, only instead of 2 frying pans, use a multicooker bowl. At first, you deal with the hot mushrooms, trying to slightly undercook them, and then you start using the potatoes. If you adapt, everything will certainly work out!

conclusions

Chanterelles are good mushrooms! But they, like all products in general, require a special culinary approach. Fried potatoes with chanterelles are an example of a frisky, ordinary, but very tasty and nutritious dish. We hope that our recipes will make your table even more diverse. If you have your own vision for making potatoes and mushrooms, be sure to write in the comments so that our life becomes even more fun and tastier.

7 recipes for fragrant potatoes with chanterelles

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

Before starting production, sort out the mushrooms and wash under running water to remove all dirt.

1. Fried potatoes with chanterelles and onions

Ingredients

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

Manufacturing

Cut the chanterelles into halves or quarters, potatoes into small pieces, and onions into fine pieces.

Heat oil in a frying pan over medium heat. Fry the onion for 4-5 minutes and add the chanterelles. After 15 minutes, add the potatoes, add salt and continue to fry until tender, about 20 minutes or slightly longer.

Try

6 regular recipes for fried chanterelles

2. Mashed potatoes with chanterelles

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.

Manufacturing

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. Afterwards, drain the water and return the pan to the stove for another minute or two so that the remaining water evaporates. Add warm milk, butter and puree using a masher or blender.

Place the mushrooms on mashed potatoes or stir them into it. Sprinkle with herbs and pepper.

Prepare

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3. Potatoes with chanterelles in creamy sour cream sauce

Ingredients

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

Manufacturing

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

Heat oil in a frying pan over medium heat. Fry the chanterelles for 7-10 minutes. Add the sauce and potatoes, cover with a lid and simmer over low heat for 40–50 minutes. Stir constantly. A couple of minutes before cooking, remove the lid.

Rate the taste

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4. Hasselback potatoes with chanterelles

Ingredients

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

Manufacturing

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

Heat the butter in a frying pan over medium heat. Add chopped chanterelles, add salt and fry for 20-25 minutes. 5-7 minutes before readiness, toss in the cabbage or spinach and pour in lemon juice.

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

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5. Potatoes with chanterelles in wine sauce

Ingredients

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

Manufacturing

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

Heat half the oil in a frying pan over medium heat. Add potatoes, chanterelles, onion, rosemary, salt, pepper and stir. Fry for about 8 minutes, stirring constantly. Pour in 100 ml of water, cover with a lid, reduce heat and cook for 20-25 minutes. Add water so that it does not evaporate completely.

Place the potatoes with mushrooms on a plate, leaving the fried pieces on the day. Pour wine into the pan, increase the heat and add the remaining oil. Stir constantly for a few minutes, then reduce the heat and cook for the same amount. Pour the sauce over the mushrooms and potatoes or serve separately, sprinkled with parsley.

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6. Potatoes with chanterelles, sage and honey

Ingredients

450 g 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 butter.

Manufacturing

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

Heat half the vegetable oil in a frying pan over low heat. Add onion and salt and fry for 5-10 minutes. A few minutes before readiness, add honey and water and stir. Add the mushrooms and cook for another 20–25 minutes.

Boil the potatoes in salted water for 15 minutes. Drain in a colander and leave for a couple of minutes to drain all the liquid. Place the potatoes in a frying pan with onions and mushrooms, stir and pour in vegetable oil. Leave on fire for 4-5 minutes.

Heat the butter in a small frying pan and fry the sage for a couple of minutes.

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

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7. Potato gratin with chanterelles

Ingredients

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

Manufacturing

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

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

Melt 1 tablespoon butter in a skillet over medium heat. Remove from the stove. Add flour, stir so that there are no lumps, and pour in 120 ml of milk. Return to the stove and simmer over low heat. Pour in the remaining milk, add salt and cook for 10–15 minutes until the mixture thickens. Add half the cheese and stir.

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

Grease a baking dish with olive oil. Place half the potatoes, pepper, brush with a couple of spoons of sauce and add half the mushrooms. Repeat the layers, pour the remaining sauce on top and around the edges, sprinkle with breadcrumbs and finely chopped butter, and then with cheese. Bake in the oven at 175°C for approximately 35-45 minutes.