Chanterelles fried with potatoes; 5 recipes for cooking mushrooms

Chanterelles fried with potatoes - 5 recipes for cooking mushrooms

The most experienced housewife is able to amaze her household with ordinary fried potatoes with chanterelles. For some reason, almost everyone is convinced that the dish couldn’t be simpler: throw the mushrooms and vegetables into the frying pan and turn on the heat. After some time, a delicious dinner will appear on the table. Despite its simplicity, there are a number of methods to prepare the most delicious dish. Mushrooms are fried with onions, sour cream, mayonnaise, and cream is added.

If you become the owner of a treasure in the form of a basket with chanterelles, quickly sort through the mushrooms and run to the stove.

What's so good about chanterelles? Going through them is a pleasure. They are never wormy. Scientists studying the benefits of silent hunting have discovered an amazing twist - unlike most of its relatives, it does not accumulate radiation. It has also been confirmed that they contain a substance that destroys the hepatitis virus.

To completely amaze you, I will say that thanks to the forest gift you will replenish your body with carotene, which is beneficial for vision. In addition, orange mushrooms act similarly to medicines, only of natural origin.

But above all, the dishes are superbly delicious! Meaty, crispy, elastic! There are few cooking rules, it is impossible to spoil the food. All that remains is to choose a recipe and get to work.

The usual recipe for fried chanterelles with potatoes

I saw advice that suggested frying the “golden” mushrooms separately from the potatoes. I assure you, this is a big mistake, since the taste will only vaguely resemble the real food.

Mushrooms.
Onion.
Garlic - optional, it is not in the original.
Potato.
Sunflower oil, salt.

Step-by-step recipe with photos

Almost everyone boils mushrooms in a small amount of water beforehand. The procedure is correct, especially if you purchased them and did not assemble them yourself. But don’t overcook it, just 10 minutes is enough. Be sure to drain the first water.

I collect it myself, so I skip this manipulation. I put the sorted and washed mushrooms straight into a frying pan in perfectly heated oil. Do not cover the pan with a lid.

Soon the mushrooms will give a lot of juice. The liquid will evaporate evenly and frying will begin.

At the same time, peel the potatoes, cut into circles, into strips, this does not matter in principle. Chop the onion into rings (cubes).

Vegetables are added to the frying pan after the water has completely evaporated. Move the chanterelles aside, place them, stir, and continue frying.

Fry for the first time with the lid closed. After 5-10 minutes, open.

You need to add salt at the very end. If desired, then pepper and add chopped garlic.

And if with potatoes, it will increase to only 121 kcal.

Chanterelles fried in sour cream with potatoes

A rustic cooking recipe, consider it a classic among pan-fried mushrooms. a few more recipes if you take a look at another article.

Mushrooms – 600 gr.
Potatoes – 6-7 pieces.
Onion.
Sour cream – 150 ml.
Vegetable oil, pepper, herbs, salt.

Heat the oil in a frying pan, add the cleaned and chopped chanterelles.
Fry until the liquid has evaporated and the mushrooms are browned. Pepper, add salt, pour sour cream.
Simmer for 5 minutes together.
Fry the potatoes separately. To cook with sour cream, it is better to fry it and cut it into slices.
Add the chanterelle to the pan and stir. Fry for an extra couple of minutes. Cover with a lid and remove from the stove.
It is better to keep the dish under the lid for a short time, about 5 minutes, at most, so that the potatoes are imbued with the mushroom flavor.
When serving, sprinkle with finely chopped herbs.

How to fry chanterelle mushrooms with mayonnaise and cheese

Today, sour cream is increasingly being replaced with mayonnaise. In Europe, chanterelles are also eaten and even specially grown. They say that the French invented the method of cooking with sauce. I give the amount of ingredients by eye, I’m sure your intuition will not let you down.

Chanterelles.
Hard cheese.
Potato.
Mayonnaise.
Onion.
Salt, oil, dill.

You can first boil the chanterelles and then place them in the pan. But, as I wrote above, you can skip this step.
After the water has completely boiled, add the diced onion.
Next add the potatoes cut into strips. Continue frying, stirring the contents as needed.
When you see that the dish is actually ready, sprinkle with finely chopped herbs and salt.
Place mayonnaise, spread it over the entire surface, sprinkle with coarsely grated cheese.
Fry for a couple of minutes on the stove. Or place in the oven and hold at 180°C until the top of the dish is browned.

Recipe for fried chanterelles with cream and potatoes

Young potatoes in plums, milk and sour cream are always superbly delicious. Add chanterelles and you get a masterpiece.

Mushrooms.
Potato.
Egg – 2-3 pcs. (based on the number of other components).
Cream - ¾ cup (in a large frying pan).

Start by sautéing the mushrooms. When the water has evaporated, add the potatoes to the pan.
Continue to fry, stirring frequently. The ingredients should be browned.
Break the eggs into a bowl, add salt and mix. Pour in the cream, beat the mixture well.
Pour the contents of the pan. Turn the heat to medium and continue cooking. No need to stir. If you notice that the egg mixture has thickened and baked, remove from the stove.

Chanterelles fried with meat and potatoes

Here again I will not give a clear amount of ingredients, since I always cook approximately. I advise you to take pork, preferably brisket. If you find it very fatty, take the meat from the shoulder blade.

We take: chanterelles, pork, onions, potatoes, salt, dark pepper. Greens optional.

Boil the chanterelles by throwing them into the water. After 10 minutes, drain in a colander and drain well (it’s better to squeeze it out with your hands).
Cut the pork into pieces and place in a frying pan in hot oil. Fry until almost done.
Add mushrooms and chopped potatoes. Stir.
Continue to fry, stirring frequently. When the vegetable strips are fried, the dish is ready. Shortly before the end of cooking, add salt and pepper; don’t do it earlier, otherwise the potato strips will fall apart.

Video recipe for making fried chanterelles with potatoes. The presenter, whom I simply adore, will talk about the peculiarities of cooking and give an exciting recipe. Have a nice dinner, may it always be delicious for you!

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 cooking.

Fried potatoes with chanterelles: recipe

In this article, we will analyze the traditional cooking 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 cooking methods! If you have your own method, be sure to share it in the comments!

We will need:

Two frying pans, we will not fry mushrooms and potatoes together;
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).

Cooking 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 the 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.

So, the traditional recipe has been sorted out. If someone tells you that there is no need to fry chanterelles, there is no taste, just recommend to them to fry them a little longer. People will be grateful to you for such simple and practical advice.

And now it’s time to provide you with recipes from the Internet from enthusiasts from the Internet who have received the most praise from real people /

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 method of preparation, the serving 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 along 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 preparing 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 cooking 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 cooking 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 cooking 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 undercook them a little, 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 of cooking potatoes and mushrooms, be sure to write in the comments so that our life becomes even more fun and tastier.

Fried potatoes with chanterelles/Recipe with step-by-step photos

Chanterelles and mushrooms are not only always delicious, tasty, no matter how you cook them, especially fried chanterelles, but also beneficial for the body. Due to the content of their group of vitamins VE, vitamins PP and D, as well as the high content of the polysaccharide quinomannose, chanterelles saturate the body with all the necessary minerals, serve as a natural component that prevents the development and kills existing worms. But we don’t always think about the usefulness of these mushrooms, especially when we see fried chanterelles with potatoes on a plate. At this moment it is just a taste.

Ingredients:

Chanterelle mushrooms – 600-1000 gr
Potatoes – 500 gr
Onions - 2 pieces
Vegetable oil or butter - for frying
Sour cream (optional) -2 tbsp
Spices: salt, dark pepper, herbs

How to fry potatoes with chanterelle mushrooms

2. Cut the chanterelles into large strips. These mushrooms give a lot of juice when fried and decrease in volume, so if you want to get a wonderful dish, cut the mushrooms larger.

3. Peel the onion and cut into small cubes. Fry a little in a frying pan with butter (it will be tastier if you mix butter and vegetable oil). Add the mushrooms to the pan when the onions just start to fry and turn golden. Stir, add salt and place the frying pan over medium heat. Wait until the juice from the mushrooms evaporates, then cover with a lid and let simmer for about 10 minutes. Before turning off the heat, you can add sour cream to the chanterelles and stir (the dish will turn out juicier).

4. Meanwhile, fry the potatoes. Peel the potatoes from skins and eyes. Cut into strips. And it’s not enough to dry it with a kitchen towel (so that the oil doesn’t “shoot” during frying).

5. Place potatoes in a hot frying pan with vegetable oil. And do not stir for some time until the bottom layer of potatoes is fried. Only after this carefully turn the potatoes over. And another fundamental piece of advice: if you want the fried potatoes not to turn into porridge, but to retain their shape, you should not cover the pan with a lid and you should not salt the potatoes until they are ready. All that remains is to mix the finished fried potatoes with chanterelles, add salt and pepper to taste, and garnish with herbs.

Savory fried potatoes with chanterelles are ready

Bon appetit!

Fried chanterelles with potatoes

Chanterelles in sour cream with fried potatoes

Recipes for fried chanterelles with potatoes

These two wonderful products mix perfectly, especially in terms of taste. There is more than one recipe for chanterelles with potatoes. They all consist of two main ingredients: potatoes and mushrooms. You can prepare and add anything to the basic products. This includes sour cream, onions, seasonings and spices, vegetables and herbs, with which fried potatoes with chanterelles will be even richer.

Recipe: Fried potatoes with chanterelles “special”

Chanterelles – 300 gr.
Potatoes – 5 large tubers.
Garlic – 1 head.
Sour cream – 100 gr.
Walnuts - half a glass.
Lemon kernels - half a glass.
Spices: cardamom, oregano, suneli hops, black pepper.

This recipe for chanterelles with potatoes is simple but exciting. Prepare the mushrooms by washing and boiling them in advance. Heat a frying pan, fry the garlic until crusty, place boiled chanterelles, chopped or whole, in it. After half an hour, add the nuts, add seasonings and salt, stir, turn the heat to low and simmer covered for another 20 minutes.

Add sour cream to the mushrooms, stir, simmer for 10 minutes, add the pomegranate and turn off, leave covered. Meanwhile, cut the potatoes into large pieces, fry them in oil, add salt and spices. So the fried chanterelles in sour cream according to a special recipe are ready.

Recipe: Fried chanterelles with “light” potatoes

These fried potatoes with chanterelles are a unique dish; if you add them to your table, any day will be a little holiday.

Chanterelles – 400 gr.
Potatoes – 4 pieces.
Sweet purple onions – 2 pieces.
Cream – 250 gr.
Lemon – 1 piece.
Olive oil and butter.
Carrots – 2 pieces.
Parsley and basil - half a bunch each.

Let's prepare fried chanterelles with cream, washing and cutting them, plunging them into a frying pan with melted butter. Grate the carrots into thin strips, the onion into thin half rings, add all this to the mushrooms, and set to fry over medium heat.

Next, the recipe for chanterelles with potatoes says that you need to wash and chop the greens and add them to the chanterelles. Salt and pepper, add seasonings, mix and simmer covered for 15 minutes. Then add cream and fry for another 15 minutes. Finally, squeeze lemon juice onto the mushrooms.

Now it's time for fried potatoes with chanterelles. Cut the potatoes thinly and throw them into bubbling oil, fry for 20 minutes, serve with mushrooms and fresh herbs.

Cooking fried chanterelles with potatoes

Edible forest mushrooms are a popular culinary product in almost all countries, which are used as the main ingredient or in combination with vegetables, meat, fish, cereals, legumes for the preparation of main dishes, snacks, sauces and entrails for baking. Colorful chanterelles make dishes superbly fragrant, savory, and beautiful. The most common and common cooking method is frying. Fried chanterelles with potatoes are especially delicious. The dish is suitable for a Lenten or vegetarian menu.

Chanterelles with potatoes

The method of preparing mushrooms for a dish will depend on whether we use frozen or fresh mushrooms. Truly frozen mushrooms retain all their taste, nutritional characteristics, color, and smell. Therefore, homemade frozen mushrooms or store-bought mushrooms are suitable for cooking. So that the fried potatoes with chanterelles come out with a golden brown crust, cook the mushrooms and potatoes separately and then combine them. To stew, fry only the mushrooms.

How to fry chanterelles in a frying pan with potatoes

Fried potatoes with fragrant chanterelles are suitable for lunch or dinner as a main dish, a good addition to which would be a light vegetable salad or simply chopped fresh tomatoes and cucumbers.

Ingredients:

Potatoes – 1 kg;
Frozen chanterelles – 400 gr.;
Onions – 1 pc.;
Vegetable oil – 4 tbsp;
Parsley - 3 sprigs;
Garlic – 2 cloves;
Salt, ground pepper - to taste.

Manufacturing:

30 minutes before cooking, place the frozen mushrooms in a colander and leave at room temperature. Then we wash it and chop it finely.
Peel the onion, chop finely, place in hot oil (2 tbsp) and fry on medium until golden brown.
Place the cooked chanterelles in the onion, mix and fry covered for 10-15 minutes until the mushrooms brown and the liquid evaporates. Salt and pepper.
Peel the potatoes, cut them into cubes, rinse, place in a colander and leave for 2-3 minutes. Place the prepared cubes in hot oil, sprinkle with salt and ground pepper, fry over medium heat without a lid, stirring occasionally. The cubes should have a crispy crust.
Finely chop the garlic cloves or pass them through a press, finely chop the parsley.
Place the fried fragrant chanterelles in the prepared potatoes, add parsley, garlic, mix gently and fry for about 2 minutes.
Remove the most delicious potatoes with fried chanterelles in a frying pan from the heat, transfer to plates and serve with the freshest crispy bread and the freshest vegetables.

Potatoes with chanterelles turn out even tastier if you add a small amount of grated cheese before serving; Parmesan is excellent.

How to cook fried chanterelles with potatoes in the oven? Very simple. Mix the fried mushrooms and onions with chopped raw potatoes and herbs, transfer to a baking dish, cover with foil and place in the oven for 30-35 minutes. For a golden, delicious crust, 10 minutes before it’s ready, remove the foil, sprinkle with grated hard cheese and bake for the remaining time.

Chanterelles in sour cream

Especially tasty and fragrant potatoes come out with chanterelles and sour cream, the dish acquires a wonderful creamy taste, and sweet paprika adds a catchy color.

Ingredients:

Potatoes – 1 kg;
Fresh chanterelles – 700 gr.;
Onions – 1 pc.;
Sour cream – 3 tbsp;
Vegetable oil – 2 tbsp;
Butter – 2 tbsp;
Paprika – 1 tsp;
Salt, ground pepper - to taste.

Manufacturing:

We sort out the freshest mushrooms, remove warped and wormy mushrooms. Rinse and drain in a colander.
Fry finely chopped onion in butter until soft. We chop the cooked large chanterelles, leave the small ones whole and add them to the onion.
Fry over low heat under the lid for 10 minutes, then add sour cream, paprika, ground pepper, salt and simmer over medium heat for another 10-12 minutes until the liquid evaporates.
Cut the peeled potatoes into cubes, add water, salt, boil for about 7 minutes until fully cooked and drain in a colander. For this method, varieties that are difficult to boil are suitable; otherwise, the cubes will not retain their integrity.
Place the prepared cubes in hot vegetable oil and fry over medium heat, stirring until they become golden brown.
Place the fried chanterelles in sour cream into fried potatoes, sprinkle with ground pepper, stir, taste for salt and heat for another 2-3 minutes.
Place the fried creamy potatoes with chanterelles on plates, sprinkle with chopped fresh herbs (dill, cilantro or parsley) if desired, and serve immediately with vegetables; this dish goes perfectly with salted or pickled cucumbers and tomatoes.

Stewed chanterelles with potatoes

Stewed potatoes with chanterelles always come out fragrant with a rich taste if frozen or fresh mushrooms are fried with onions in advance. For a creamy taste, add sour cream and hard cheese to the dish.

Ingredients:

Potatoes – 700-800 gr.;
Frozen chanterelles – 300 gr.;
Onions – 1 pc.;
Hard cheese – 50 gr.;
Sour cream – 2 tbsp;
Butter – 2 tbsp;
Dill – 2 sprigs;
Salt, ground pepper - to taste.

Manufacturing:

We wash the frozen mushrooms, place them in a colander and leave for 30-35 minutes.
Finely chop the onion and fry in oil over medium heat for 3-4 minutes. Place the cooked mushrooms in the pan and fry over high heat, stirring occasionally, until the liquid has evaporated.
Peel the root vegetables and cut into slices. Place the prepared circles in a saucepan, add the fried mushroom mixture and pour in water or vegetable broth until the liquid covers the contents.
Add salt and ground pepper, mix, cover and simmer over low heat after boiling for 30 minutes.
After 30 minutes, sprinkle with chopped dill, add sour cream, stir and continue to simmer for another 8-10 minutes.
Remove the most delicious fragrant dish from the heat, place it on plates, sprinkle with finely grated cheese and serve immediately with your favorite vegetable salad and fresh bread.

To vary the dish, we supplement it with other vegetables; sweet peppers, zucchini, and leeks are excellent.