Do you know how mushrooms are cooked? Chanterelles fried with potatoes in a pan is an excellent dish, but not everyone knows about it. This fact is due to the fact that chanterelles are quite problematic to purchase in a store. And if you suddenly saw these red mushrooms on sale, buy them without hesitation. After all, chanterelles have a special aroma and taste. In addition, they are processed easily and simply.
How to cook mushrooms? Chanterelles with boiled potatoes
Essential Ingredients:
- large onions - 2 pieces;
- fresh chanterelles - 1 kilogram;
- potatoes (preferably young) - 800 grams;
- thick sour cream 30% - 400 grams;
- salt, pepper, spices - at personal discretion;
- sunflower oil - 2 large spoons;
- dill, leek and parsley - a large bunch (for taste and aroma).
Mushroom processing
How to cook mushrooms (chanterelles)? This question is of particular interest to those who have never dealt with them. That is why a detailed method for preparing these red and tasty mushrooms will be described below.
It is necessary to take 1 kilogram of freshly picked chanterelles, wash them thoroughly in cool water, clean the wormholes (if any), and then chop with a thin straw. It is worth noting that such mushrooms are 100% edible. In this regard, there is no need to boil them in salt water, as is done with many other mushrooms.
Vegetable processing
Before cooking chanterelles (mushrooms) in a pan, it is recommended to process all the necessary vegetables in advance. To do this, take 2 large onions and potatoes, and then wash them well and free from the peel. It is also required to rinse and chop leeks, parsley and dill.
Potato heat treatment
Before cooking chanterelles with potatoes, peeled potatoes are recommended to boil in slightly salted water. At the same time, it is necessary to ensure that the tubers do not fall apart, but retain their integral shape. After 20-25 minutes, you need to drain the broth and cool the potatoes in cold air.
How to cook mushrooms? Chanterelles in a pan: heat treatment
Shallow dishes must be
pour 2 full large tablespoons of
sunflower oil, and then lightly fry chopped onions in it. After the vegetable is covered with a crust, add chopped red mushrooms to it. Stirring them regularly, you need to wait for the complete evaporation of the excess liquid, after which the chanterelles must be fried for 20 minutes, and also seasoned with salt, pepper and seasonings. Next, pour a thick 30% sour cream into the pan and put the boiled potatoes, which are recommended to be chopped into small slices first. After this, the dish must be covered and kept on medium heat for about 5-8 minutes. After time,
potatoes with mushrooms should be removed from the stove and seasoned with leek, parsley and dill.
Proper serving
The dish must be served hot for dinner. It is recommended to make a vegetable salad with it, as well as present fresh wheat or rye bread to the guests.