Chanterelle mushrooms frying recipes with potatoes. Recipe for fried potatoes with chanterelles and garlic

Fried chanterelles today are a fairly common dish, since this type of mushroom is one of the most popular among lovers of this product. This is due to the fact that chanterelles have low calorie content. Their preparation does not take much time, and recipes using these mushrooms are very simple. The most popular recipe is fried potatoes with chanterelles. To properly prepare the product, you need to know how long to fry the chanterelles in a frying pan, whether you need to boil the chanterelles before frying, and many other nuances.

Chanterelles are one of the best varieties of mushrooms. They are beautiful in appearance and surprisingly tasty. They can be found in birch, coniferous and mixed forests. The product is collected from the beginning of spring to the end of autumn. There are no small worms in such mushrooms; they are very rarely wormy. They grow up as families.

Chanterelles are easy and simple to prepare, as they do not accumulate harmful substances from the environment. In addition, they are tasty, aromatic, and are used to prepare various dishes. These can be either soups or appetizers with salads.

You can fry the mushrooms just like that, or with onions, garlic, add potatoes, sour cream.

Many people are interested in whether mushrooms need to be processed? Before frying the chanterelles, you will need to soak them in water for half an hour. This is necessary so that the stuck pine needles and sand that will be on the mushrooms are washed off more easily, and the chanterelles do not become bitter. Then you should rinse them well under running water. Anything that is difficult to wash out needs to be cut off, and the product itself will need to be chopped into cubes. If they are small in size, then you can fry the mushrooms whole.

Chanterelles fried with onions

100 grams of chanterelles contain only 20 kilocalories. Even fried mushroom is a dietary product, and a person losing weight consumes few calories.

To prepare fried chanterelles, you will need the following ingredients:

fresh mushrooms;
butter – 10 tablespoons;
medium sized onion;
small carrots;
salt;
pepper.

It is important to take into account that when they are greatly reduced in volume, it is worth calculating the chanterelles so that in their raw form they fill the entire frying pan or more.

The product is quite easy to clean. Remove any adhering debris and rinse in water. There are 2 ways to prepare mushrooms before frying chanterelles.

Recipe No. 1. You shouldn’t soak mushrooms in water too much, so that they don’t absorb it and then dry out for a long time before cooking. Place the washed chanterelles on a paper towel and dry (from 30 minutes to 2 - 3 hours, it all depends on their moisture content). When the chanterelles are dry, they should feel pleasant to the touch.

Recipe No. 2. After cleaning, you should cook the chanterelle mushrooms. How long should you cook them so as not to lose their structure? Preparation takes 15 minutes.

While drying the mushrooms, you can prepare the vegetables. Cut the onion into half rings. To ensure that the rings have strength and do not break during cooking, it is recommended to shred them along the grain. Do not fry the onion until fully cooked so that it does not have bitterness and crunch. Grate the carrots on a medium grater. This is necessary so that after frying it will be tender in taste, but not soft.

Place the cooked product on a sieve to drain the water.

Then you need to cut the chanterelles, dividing each mushroom into parts. Melt the butter, add the product, stirring occasionally. The mushrooms will release liquid during frying. It must be poured into a plate; it will be needed to prepare the sauce.

Then you need to add oil again and fry the mushrooms for 15 minutes. When they are completely ready, add salt and pepper to the product, cover with a lid and remove from the burner to allow the chanterelles to steep for 10 minutes. Next mix with carrots and onions.

Serve fried chanterelles with a side dish, pouring it with sauce, drained after frying the mushrooms.

This recipe is good because the product can be put in the freezer for the winter. In winter, take out the chanterelles and heat them in oil. The taste of fried chanterelles will remain, and the aroma will remind you of summer.

How to cook chanterelles with potatoes. Recipe

To prepare potatoes with mushrooms, you will need the following ingredients:

fresh product – up to a kilogram;
potatoes - half a kilo;
onion – 2 pieces;
frying oil;
sour cream – 2 tablespoons;
salt;
pepper;
green.

How to properly fry chanterelles.

Clean the product by soaking for an hour.
Chop the chanterelles into strips, preferably large ones, so that they have the appearance, since the product greatly decreases in size when fried.
Peel the onion and chop into small cubes. Fry it until it turns golden brown, and then add the mushrooms. Add salt, pepper, stir, reduce heat. When all the juice has gone, cover with a lid and simmer for 10 minutes.
After turning off the heat, you can add sour cream to the mushrooms. This will make the dish juicier.
Cooking potatoes. Peel and cut into strips. Then you need to dry it with a paper towel.
After heating the pan, add the potatoes. Do not stir or salt it, or cover it until it is cooked, so that the shape is preserved and the potatoes do not turn into mush.
Mix fried potatoes with mushrooms, add spices to taste.

To prepare fried potatoes with chanterelles, you will have to first boil and fry them. This is to free the mushrooms from excess moisture. We will add them at the very end, when serving. This way the potatoes will retain their crispness and will not have time to get soggy.

First, you need to thoroughly rinse the chanterelles in several waters to remove forest debris and sand.

Then place them in boiling, slightly salted water and boil for about 5 minutes. Place on a sieve and let as much excess water drain out as possible.

While the mushrooms are “drying”, peel the onions and cut them as desired - as you like, either into cubes or half rings.

Heat vegetable oil and fry the onion over medium heat until translucent golden brown.

Add boiled and dried chanterelles. Fry everything together for another 5-10 minutes, the time depends on the size of the mushrooms - the larger they are, the longer they will have to fry. Season with salt and pepper to taste. When ready, set aside for a while.

Now about the potatoes. It must be washed and then cleaned - if possible, a very thin layer should be cut off, since it is under the peel that minerals, proteins and vitamins that are valuable for the body are located. Let's save them as much as possible!

If these are young potatoes, then it will be enough to simply wash them thoroughly.

The peeled and washed potatoes now need to be cut into cubes or circles, there is absolutely no difference. The only obligatory condition is that these pieces should be as uniform in thickness as possible - this way they will be fried equally and at the same time.

Then the cut potato slices should be thoroughly rinsed with cold water, this way the starch will be washed off from the surface and the potatoes will not tend to “stick together”. After which the potatoes need to be dried, I simply wipe them dry with a clean towel.

The best fried potatoes come from a heavy, cast-iron skillet; all because the heat is distributed evenly over its entire surface. But if there is no such thing, then you need to choose a frying pan with the thickest possible bottom, this will ensure uniform heating of the entire surface of the oil, and not just under a certain fire zone.

The frying pan must be well heated with vegetable oil. To check the temperature suitable for frying, you need to put a small slice of potato in the pan; If it starts to “sizzle” and fry right away, that means it’s time!

Lay out the potatoes in a layer of no more than two centimeters, stir immediately so that each slice is greased with oil; Reduce heat to medium.

There is no need to cover with a lid; let it fry quietly until a golden crust forms on the bottom. And only then stir gently with a spatula to fry the other sides. To get softer potatoes at the end of frying, you can cover the frying pan with a lid, but if you like it drier, you shouldn’t cover it!

When the potatoes are fried on all sides, you need to salt them, add the quickly prepared chanterelles, stir and fry a little more - just so that the mushrooms “warm up”.

Serve immediately, sprinkled with fresh chopped greens on top. Dill, parsley, green onions - the choice here is purely individual, the main thing is that the greens are added after the salt, otherwise they will quickly wither. If desired, you can serve these potatoes with sour cream and fresh vegetables - a great addition!

That's all the wisdom, bon appetit!

Young potatoes with chanterelles (fried)

Fried chanterelles with potatoes

If you have collected chanterelles and are thinking about what you could make so delicious from these beautiful summer mushrooms, I suggest frying them with new potatoes.

This simple chanterelle dish makes a great dinner that can be served even without any meat. And so very satisfying.

I fried chanterelles with potatoes in vegetable oil, but if you have butter, don’t regret it, it will be even tastier. Just lick your fingers!

What you need for chanterelles with potatoes

for 4 servings(1 frying pan)

Young potatoes – 8 pcs. medium size;
Chanterelles – 1 bunch;
Onion – 1 head;
Vegetable oil for frying (or butter);
Salt;

The frying pan is large, with a lid. Diameter at least 26-28 cm

How to cook potatoes with chanterelles

Soak the chanterelles in cool water for 20-30 minutes (so that the sand and twigs come off), rinse, cut off what cannot be washed. Cut into large pieces if you find very large mushrooms;
Bring the water in a saucepan to a boil, add the chanterelles into it. Cook for 10-15 minutes. Drain the water;
Cut the onion into half rings or quarter rings. Fry in oil (0.5 cm layer) until softened and the first onion aroma appears. Add mushrooms. Fry over medium heat for about 15 minutes. A sign that the chanterelles are ready is that they become brighter, and the onions fade and decrease in volume, becoming inconspicuous among the red mushrooms. Add salt. Keep it on the fire for a couple more minutes. Transfer to another bowl.
While the mushrooms are frying: rinse the potatoes thoroughly (leave them in their skins). Cut into semicircles 2-3 mm thick.
add oil to the frying pan (1 cm layer), place on low heat; Once the oil has warmed up a little, add the potato slices. Cover with a lid with a hole (if the lid is solid, open it slightly). Fry over medium heat, stirring occasionally, moving layers;
When the fried potatoes are almost ready (try with a fork: almost soft or still elastic-crispy), open the lid, add mushrooms and onions. Taste and add salt. Mix. Bring until the potatoes are tender.

A full plate of delicious new potatoes and chanterelles)))

Features of cooking fried potatoes with chanterelles

Do I need to boil chanterelles before frying?

If you have very clean chanterelles, you can skip the boiling step. Just wash and fry the mushrooms and onions (recipe).

What oil is best to fry chanterelles?

If you have butter, fried chanterelles will turn out much tastier when cooked in it. And if you fry potatoes, they taste better and come out better in vegetable oil. If you fry them together, you can use any of the oils or a mixture of them. Recipe and photo of chanterelles in butter.

There are always fewer cooked mushrooms left than fresh ones

Remember that when cooked, mushrooms significantly decrease in volume. Therefore, the volume of raw mushrooms for a whole frying pan will then turn out to be 2 times less.

Oh, how delicious it was!

What can you add to potatoes with chanterelles?

How to combine potatoes and chanterelles

If you don’t have time and don’t want to dirty extra dishes, you can add chanterelles and onions in the middle of frying the potatoes.

If instead of chanterelles you find russula, potatoes fried with them will turn out no less tasty.

What else to cook with chanterelles

And if you want special, very tasty chanterelles, stew them with beef (recipe) or cook delicious mushroom soup (recipe).

You can quickly make a very tasty appetizer from chanterelles - croutons with creamy mushroom sauce (

If you have never tried to fry potatoes with chanterelles in a frying pan, be sure to try this nutritious dish, which is prepared as quickly as possible and can replace a full meal. By varying the ingredients, you can change its taste to your liking.

Potatoes with chanterelles in sour cream in a frying pan

After trying this second dish, you will definitely want to include it in your daily menu. After all, this recipe for delicious fried potatoes with chanterelles in a frying pan does not require the use of particularly expensive ingredients, and sour cream gives it a surprisingly delicate flavor.

Ingredients:

dried dill and parsley, vegetable oil, pepper and salt - to taste;
onions – 1 pc.;
chanterelles – 1 kg;
sour cream – 250 ml;
carrots – 1 pc.;
potatoes – 800 g.

Preparation

Wash the chanterelles well and cut into small pieces. Grate the carrots using a coarse grater, cut the onion into small cubes. Heat the vegetable oil in a frying pan, put the onion on it and fry until it becomes transparent. Then add chanterelles and carrots to it and fry the mushroom mixture until the liquid from the chanterelles has completely evaporated.

We peel and cut the potatoes into small cubes, then fry them in a separate frying pan until a beautiful golden brown crust appears over fairly high heat. Don't forget to stir it constantly. Then add the vegetable-mushroom mixture to the potatoes, salt, pepper, sprinkle with nutmeg and pour in sour cream. In the same way, potatoes with chanterelles and cream are prepared in a frying pan. Mix well and fry the dish over low heat for 7-8 minutes. After turning it off, sprinkle it with dried parsley and dill.

Potatoes with meat and chanterelles in a frying pan

If you have hard physical work to do or you are just very hungry, preparing such a dish will be an excellent way out of the situation. You will be able to replenish your calorie reserves for the whole day.

Ingredients:

potatoes – 7 pcs.;
– 1 piece;
salt, vegetable oil, pepper - to taste;
chanterelles – 230 g;
sour cream – 2.5 tbsp. spoons;
pork – 500 g;
onions – 1 pc.

Preparation

Cut the washed and peeled onions into thin half rings, and the mushrooms into small pieces. Heat a frying pan well with sunflower oil and place the chanterelles and onion half rings on it. When the onion is almost translucent, add the pork and cook the mixture for about 20 minutes.

Peel the potatoes, cut into medium-sized cubes and fry a little in another frying pan. This will take approximately 5 minutes. Then add a glass of water to the frying pan and mix the potatoes with the onion-mushroom mixture. Place a bay leaf, salt, sprinkle with pepper and generously pour sour cream over everything. Usually, novice housewives are interested in how long to fry chanterelles with potatoes and meat in a frying pan. On average, this takes about half an hour with the lid tightly closed.

Potatoes with frozen chanterelles in a frying pan

You will be able to please yourself with a dish with the aroma and taste of real, not pickled mushrooms, even in winter. To do this, you just need to perform a few simple operations.

Potatoes with chanterelles, stewed, in sour cream - this is a tasty and independent dish. Due to the fact that it is nourishing, it can be a delicious lunch or a hearty dinner. The recipes are approximately the same, but there are still differences. The main thing is to prepare the chanterelles correctly. Then the dish will be simply amazing.

The benefits of chanterelles. How to clean mushrooms

Cleaning chanterelles is very easy. Mushrooms, having rid them of leaves and grass, should be placed in cold water and rinsed thoroughly. If there are spots or discolorations on them, they should be cut or scraped off. If dirt gets under the cap, you should carefully wipe this area with a brush. And that’s it, the mushrooms are ready for cooking.

Potatoes with chanterelles with cream: ingredients

Stewed potatoes with chanterelles, the recipe for which is offered below, is quite high in calories. If desired, you can replace the cream with milk with a fat content of 3.2 percent.

For this dish you need:

700 grams of potatoes;
a glass of cream with a fat content of 10 percent;
300 grams of chanterelles, peeled and washed;
salt and ground pepper to taste;
butter, preferably butter, - 150 grams;
garlic and onion.

Cooking: basic steps

Fifty grams of butter are sent to the frying pan. Diced onions are also placed there. It is fried until transparent. Now the chanterelles are being cut. If the mushrooms are small in size, then they can be left whole. The mushrooms are added to the onions and this mixture is salted. Cook until the onions and mushrooms are fried on all sides.

Now prepare the cream based sauce. For this potato stew with chanterelles, you can also use a small amount of greens. Garlic is usually passed through a press or tinder on a grater. Cream, pepper, salt and herbs, as well as already chopped garlic, are thoroughly mixed in one bowl.

Since the stewed potatoes (with chanterelles) will go into the oven, you should choose a heat-resistant dish. Put butter at the bottom, and potatoes cut into cubes are placed on it. Place fried mushrooms on top, then a final layer of potatoes. Now pour everything with creamy sauce, which has already had time to brew. This dish takes about 45 minutes to prepare.

Stewed potatoes: with chanterelles, in sour cream

For this dish you will need:

kilogram of mushrooms;
800 grams of potatoes;
a pair of onions;
2 tbsp. l. odorless vegetable oil;
400 grams of sour cream with a fat content of 15 percent;
a bunch of dill and parsley.

All housewives, even the most inexperienced ones, can make stewed potatoes with chanterelles according to this recipe.

The potatoes are peeled and sent to cook until tender. This takes about fifteen minutes. When it is ready, the broth is not completely drained, leaving one cup of potato broth.

At this time, finely chopped onions are fried in a frying pan in vegetable oil, then mushrooms are added to it. You need to wait until the water evaporates and the mushrooms begin to change color to golden. Now you can add sour cream to the ingredients and salt the dish. After keeping the mushrooms like this for about a couple of minutes, you can add coarsely chopped potatoes to the pan. Cook for another five minutes.

If the dish has become too thick, you can add the reserved broth. When serving, this dish is sprinkled with herbs. If desired, you can add ground pepper.

Potatoes with chanterelles, stewed, in sour cream or cream - this is a delicious dish. Some people use it as a side dish, but it is also good as an independent dish.