Fried chanterelles with potatoes recipes for making Skripkin. Fried chanterelles with cream and potatoes

The composition contains butter and vegetable oils. If you want to really feel all the flavors of chanterelles, don’t neglect butter.

Wash and peel the mushrooms. To do this, you can put them in a deep container and fill them with cold water. Heavy debris will fall to the bottom, and light debris will float up and you can easily clean the mushrooms with your hands or a brush. Throw clean mushrooms into a colander and let the water drain.

I cut the onions into quarters of rings, or half rings.
Place the onion in a heated frying pan with butter. Lightly fry.

Cut the mushrooms and add to the onions. Fry, stirring occasionally, over medium heat.

While the mushrooms are fried, peel and cut the potatoes into strips.

During frying, the mushrooms release a lot of liquid, I did not drain it, I cooked until everything had evaporated - about 30 minutes. Then I added a little more butter, salted it and fried the mushrooms.

As you can see, the chanterelles were very cooked and when they were completely ready, I transferred them to a cup.

Pour vegetable oil into the same frying pan and add our chopped potatoes. To ensure that the potatoes remain sticky and do not turn into a mushy mass during frying, I stir them gently only 2-3 times during the entire cooking time. Then it has time to form a crispy and golden brown crust. I salt the potatoes at the very end.

When the potatoes are almost ready, add our mushrooms to them and mix. Close the lid and leave on low heat for 5 minutes.

Our potatoes with chanterelles are ready! You can invite your family over for dinner.

May your autumn be sunny and bright!
Bon appetit! :)

Chanterelles are tasty, aromatic and very filling mushrooms. Fried chanterelles with potatoes will please even the most picky gourmets, especially if the potatoes are young. This dish is simple and at the same time very satisfying; it can be served without meat for both lunch and dinner.

The recipe is very simple, and even young, inexperienced housewives can easily cope with it.

So, to prepare fried chanterelles with potatoes (4 servings), you will need:

• frying pan (it should be large enough, with high walls and a lid);
• 8-9 medium-sized young potatoes;
• fresh chanterelle mushrooms (keep in mind that during the cooking process the mushrooms lose up to half or even more of their volume, so there will be 2 times less prepared mushrooms than fresh ones);
• 1 medium sized onion;
• oil for frying (potatoes can be fried in vegetable oil, sunflower, olive or camelina, and mushrooms in butter, this will make the dish much tastier);
• salt to taste.

1. Fresh chanterelles must be soaked in cool water for 20 - 30 minutes to make them easier to clean later. When small twigs, soil and sand come off, the mushrooms must be thoroughly washed under running water, and trim off what cannot be washed off. If the mushrooms are very large, cut them into large pieces.

2. Take a saucepan, pour water into it, and when it boils, throw in the chanterelles. The chanterelles should not be cooked for long: 10 - 15 minutes, after which the water must be drained. If your mushrooms are small and very clean, then you can skip this step.

3. Take an onion, peel it and cut it into half rings or quarters. Pour oil into the pan and start frying the onions in it. When the smell of fried onions appears, add mushrooms. Onions and mushrooms should be fried over medium heat for about 15 minutes. In order to determine whether the chanterelles are ready, look at them: they should become even brighter, and the onions should acquire a golden-red color, decrease in volume and almost merge with the mushrooms.

4. Salt the mushrooms and keep on the fire for another 3 - 5 minutes. After this, remove the pan from the heat and transfer the mushrooms to another bowl.

5. At the same time as frying the mushrooms, prepare the new potatoes. We wash it thoroughly, but don’t clean it - we leave it in its uniform. Cut into semicircles (the thickness should be 2 - 3 mm, no more), change the oil in the frying pan (the oil layer should be 1 cm) and put the frying pan on low heat. When the oil is warm, add potato slices into the frying pan and cover with a lid (air outflow is important, so if the lid does not have a hole, open it slightly). Fry, stirring occasionally, over medium heat.

6. When the potatoes are almost ready, add mushrooms and onions to the frying pan. We taste, add salt to taste, mix and cook until the potatoes are completely soft.

You can serve the dish to the surprise of your guests!

1. This dish can be prepared a little easier: mix the chanterelles with potatoes not at the end, but in the middle of cooking (then you will fry them in the same oil). This will save time and dishes.

2. Instead of chanterelles, you can take russula - it will turn out just as tasty.

3. You can serve the dish with herbs, lightly salted cucumbers or sour cream.

4. A handful of grated cheese at the end of frying will make your dish even tastier, and if you add 1/2 tbsp to the potatoes 10 minutes before cooking. milk or cream and simmer potatoes and mushrooms in them for 10 minutes, you get a delicious thick sauce.

Bon appetit!

Is it possible to surprise your family with fried chanterelles and potatoes? I answer: it is possible, and how! It would seem that he took mushrooms, new potatoes, fried them and that’s it. But, despite the simplicity of the dish, you can fry mushrooms according to several recipes: a simple version, with onions, sour cream, cream and mayonnaise. So, you have a basket of chanterelles, consider yourself the owner of a treasure!

Oh, and chanterelles with potatoes are good! They are probably second only to the “king of the forest”, the white one. In addition, chanterelles are mushrooms that are never wormy. There is one more advantage that self-respecting mushroom pickers know about: chanterelles are not able to accumulate radiation. Given the current environmental situation, this is extremely important, don’t you agree? Bright orange mushrooms also contain carotene; mushrooms are incredibly beneficial for the eyes.

Scientists claim that chanterelles contain a substance that can destroy the hepatitis virus. The gifts of the silent hunt boast that they act as natural antibiotics.

Well, most importantly, elastic and meaty mushrooms are incredibly tasty!!!

How to properly cook fresh and frozen chanterelles? There is nothing simpler, there are very few cooking rules, it is impossible to spoil the chanterelle.

My only advice: I’ve heard more than once that chanterelles need to be fried separately from the potatoes. I don’t like it - the dish will lose the desired aroma. Believe me, there is no need to do this, unless the action is provided for in the recipe. It won’t work out, how to put it correctly... “richness” or something.

Quick and tasty - this recipe for fried chanterelles meets these requirements. They can be prepared with young, and not too young, potatoes, from fresh and frozen chanterelles.

Take:

• Chanterelles.
• Onions, garlic - optional.
• Potato.
• Vegetable oil, black pepper and salt – the amount is arbitrary, depending on taste.

Preparation:

The dish can be prepared not only from fresh, but also from frozen chanterelles. And if you add, for example, pork, you get a nutritious meat dish.

Take:

• Medium size potatoes - 5 pcs.
• Chanterelles – 600 gr.
• Vegetable oil.
• Onions – 1 pc.
• Pepper, any herbs and salt.

How to cook:

If you decide to fry chanterelles with meat, fry them separately until half cooked and put them in the chanterelles along with the potatoes.

It will be more economical if you use milk instead of cream; I almost always replace it.

Take:

• Chanterelles.
• Cream or milk - about ¾ cup in a large frying pan.
• Potato.
• Egg – 2–3 pcs.
• Salt.

Step-by-step cooking recipe:

A curious dish, which I am told is loved by the French. Having fried chanterelles with potatoes according to this recipe, you won’t be ashamed to treat your guests.

Take:

• Chanterelles, mayonnaise, hard cheese, potatoes, salt, onions. You can add any greens.

How to cook chanterelles:

Classic of the genre! If you don’t fry chanterelles with sour cream during the mushroom season, consider your life to have passed you by.

• Chanterelles – 600 gr.
• Potatoes – 5-7 pieces.
• Onions – 1 pc.
• Sour cream 150 gr.
• Vegetable oil, salt, ground black pepper, herbs.

How to cook potatoes with sour cream and mushrooms:

Main courses - recipes for every day

fried chanterelles with potatoes

45 minutes

70 kcal

5 /5 (1 )

Kitchen appliances: saucepan, frying pan, colander.

We wash the chanterelles,


put them in a pan with water, add some salt and boil for 15 minutes.

While the mushrooms are draining, melt the butter in a frying pan, add chopped onion and garlic, stir and fry until fragrant.


It will literally take 2 minutes.

As soon as the chanterelles are dry, add them to the pan along with the potatoes cut into arbitrary pieces.


Mix everything and fry over medium heat until the potatoes are cooked.

Let the finished dish sit for a while under the lid and serve.

In this video you will learn a recipe for fried potatoes with chanterelles in a frying pan.

Potatoes with chanterelles

Potatoes with chanterelles are a very tasty dish.
Now we will show you a recipe for chanterelles with potatoes

We will need:

- potato
- chanterelle mushrooms
- onion
- a couple of cloves of garlic
- butter

Let's start cooking fried chanterelles with potatoes. Cook the mushrooms in lightly salted water for fifteen minutes. While the chanterelles are cooking, finely chop the onion, chop the garlic and start frying in a frying pan. Add a small piece of butter for a richer and softer taste.

Fry until the onion becomes translucent. Drain the water from the pan with the mushrooms, put the mushrooms in the pan, add the potatoes and fry until the potatoes are ready.

Ready! Now you know how to fry chanterelles with potatoes!

Bon appetit!

If you don’t know how to fry potatoes, you can watch the video https://youtu.be/HOQA_oVrNLM

Like and share our video with your friends! Let them also know how to cook chanterelles with potatoes!

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2015-07-30T09:21:06.000Z

• Cooking time: 48 minutes.
  
• Number of servings: 3.
• Kitchen equipment: saucepan, colander, two frying pans.

We wash the chanterelles, put them in a saucepan, add water to cover the mushrooms, add some salt and cook for 10 minutes from the moment of boiling.


Place the boiled mushrooms in a colander and leave until the liquid has completely drained.

Heat the sunflower oil in a frying pan, add the onion, cut into quarter rings, and fry until browned.

As soon as the mushrooms have drained, add them to the pan with the onions and continue to fry until golden brown.


When frying over medium heat, it will take no more than 10 minutes.

Heat the sunflower oil in a large frying pan, add the potatoes cut into cubes and fry for no more than 7 minutes.

Then add chanterelles and onions to the potatoes, mix and fry until the potatoes are fully cooked.

When the potatoes are ready, reduce the heat to low, add sour cream, stir and simmer for literally 2 minutes.

The finished dish should brew a little, and you can serve it on the table.

In this video you will learn how to cook fried chanterelle mushrooms with potatoes and sour cream.

HOW TO FRY CHUNTER MUSHROOMS WITH POTATOES IN SOUR CREAM

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2017-08-04T09:00:01.000Z

Chanterelles are one of the most convenient types of mushrooms to collect, which are especially preferred by beginners and not the most zealous mushroom pickers. Firstly, it is difficult to confuse this mushroom with something and run into a poisonous analogue, so even small children can be trusted to collect chanterelles in order to introduce them to such an interesting and useful work. Secondly, chanterelles almost never have worms, and therefore, you can be sure in advance that your catch, after sorting through, will not end up in the trash bin. And finally, the most pleasant thing about the process of collecting chanterelles is that these mushrooms grow in large communities, so one cannot help but rejoice at the well-known fact that if you have already found one mushroom, you can easily collect a large basket in just half an hour.

In a good mushroom year, it is impossible to eat all the chanterelles collected in the forest, so the right decision would be to prepare these mushrooms for the winter for future use. To do this, the chanterelles need to be thoroughly washed and cleaned of sticky forest debris with your hands, after which the large mushrooms should be cut into smaller pieces. Then the mushrooms must be boiled, which will avoid the bitterness that sometimes appears when storing frozen chanterelles. Boil the mushrooms for 20 minutes after boiling, rinse with cold water and dry, blotting them with paper towels. It is convenient to package chanterelles prepared in this way in plastic bags or disposable containers in small portions of 300–500 grams, intended for preparing one dish, and put them in the freezer for storage. Since it is better to take very young mushrooms that have not yet opened for freezing, larger chanterelles should be used immediately :)

Although the taste qualities of chanterelles do not shine with special sophistication, unlike some of their other forest counterparts, nevertheless, potatoes fried with these mushrooms have a unique summer aroma and create a special mood even in the cold season. Potatoes with chanterelles are prepared quite quickly and without much hassle and can serve as an excellent side dish for any meat dishes. In addition, this appetizing dish turns out to be completely self-sufficient and very filling, so when eaten with a vegetable salad or spicy homemade marinades, it can make up a complete meal and give you real pleasure. Try frying chanterelles with potatoes according to this simple recipe, and you will certainly appreciate the forest aroma of this dish and its amazing bright taste!

INGREDIENTS:

• 1.2 kg potatoes
• 800 g fresh or 300 g boiled chanterelles
• 120 g lard
• 1 large onion
• 3 teeth garlic
• salt, pepper

PREPARATION METHOD:

1. In order to deliciously fry potatoes with chanterelles, you first need to cut the lard into small cubes.

2. Place the chopped lard in a large frying pan or saucepan and melt over medium heat.

3. Peel the onions and garlic. Cut the garlic cloves into thin slices, and the onion into quarter rings.

4. Place the onion and garlic in a frying pan with lard and fry over medium heat for 5 - 7 minutes until transparent.

5. Place the chopped chanterelles and cook for another 10 - 12 minutes until browned and a strong mushroom aroma appears. For this dish, you can also use frozen mushrooms, which must first be thawed and blotted with a paper towel to remove excess moisture.

Advice! During the harvest season, you can prepare chanterelles for the winter, collected with your own hands or purchased from mushroom pickers, so that at any time you can pamper your family with these fragrant forest gifts. Pre-boiled chanterelles are perfectly stored frozen until the next season, practically without losing their benefits and taste properties.

6. Peel the potatoes, cut into small cubes and add to the frying pan with the rest of the ingredients.
7. Season the dish with salt and pepper and cook over medium heat, stirring occasionally, for 15 - 20 minutes until the potatoes are ready.


Very tasty, rosy and aromatic potatoes with chanterelles must be eaten freshly prepared, sprinkled with your favorite herbs on top. Bon appetit!

Of course, tasty and aromatic potatoes fried in lard, even with a strong desire, cannot be a dietary dish. However, this dish can be significantly lighter in terms of calories and reduce its fat and cholesterol content. To do this, first of all, you need to choose young potatoes, which contain less starch.

In addition, it would be a good idea to replace lard with high-quality refined vegetable oil. It will be enough to take 2 - 3 tablespoons of vegetable oil for frying, and this will reduce the amount of fat in the dish by 3 - 4 times, and will also completely remove harmful cholesterol from it.