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How to fry chanterelles with potatoes? How to fry chanterelles and potatoes

Dishes with mushrooms and potatoes are loved by all who appreciate tasty, nutritious and healthy food. As compound ingredients, these products come in various salads, stews and roasts, pie fillings. However, and in themselves, so to speak, a "duet", potatoes and mushrooms make an excellent basis for wonderful dishes. We will introduce you to some of the most interesting recipes.

Ode to the chanterelles

The theme of our article is: "How to fry chanterelles with potatoes". Why chanterelles? Because mushrooms of this species are widely distributed in our forests and forest park areas, the season of their collection falls on the best weather time - August. And the "hunt" for red-yellow handsome men turns into a fascinating walk in the fresh air. This is in the first place. Secondly, we tell exactly how to fry chanterelles with potatoes because the fleshy flesh of the fungus is really delicious, perfectly preserved, it practically does not contain insects and larvae of parasites. Ie, it is impossible to poison the fungus, as well as confuse it with poisonous ones. By the way, thanks to these properties, as well as the pleasant, with an admixture of fruity aroma, the sour smell of chanterelles, Jewish cuisine classifies mushrooms as kosher, which means "high-quality", "best." And, finally, why tell us how to fry chanterelles with potatoes, and not another kind of mushrooms - they are terrificly tasty in fried form, with onion and sour cream.

Cooking in a simple way

Boil half a kilogram of potatoes in uniforms in salted water. Allow it to cool, then peel, cut into chopsticks and fry in a cast-iron to a crispy crust. Take out the noise and lay it on the sieve to make the glass excess oil. Since we are considering how to fry chanterelles with potatoes, say a few words about preparing the mushrooms themselves. Rinse them thoroughly and use a sharp knife to scrape the caps off well. Dark spots cut. If the chanterelles are large, cut them into fairly large pieces. Instances of smaller leave intact. Take 100 g of pork bacon or just smoked bacon, cut into large cubes and put on a heated frying pan. When the fat melts, fry the onion cut into half rings, then put the chanterelles. In an open pan fry them for 10 minutes, stirring. After salt, sprinkle with pepper, reduce the heat and cook for 15-17 minutes under the lid. At the last stage of how to fry chanterelles with potatoes and onions, add the prepared potatoes to the frying pan, add a little fire and fry the products for another 10 minutes. Rastolkite a few cloves of garlic, put in the roast, mix and remove from the plate. Serve the dish hot, sprinkle with chopped herbs.

Fried potatoes - recipe number 2

Now we will discuss how to fry chanterelles with potatoes and sour cream. This time, heat the raw vegetables. Wash the potatoes, peel them, cut them with "petals" or small pieces. The thinner the pieces, the better they will be roasted and covered with crispy crust. During cooking, you can pour the food, but not too much. Now chanterelles. Wash and cooked in a frying pan and fry, stirring until all the juice has evaporated. Then add the vegetable oil, the chopped onion and blast everything until it is ready. In the end, put a couple of spoons of sour cream, let the sauce to boil and turn off. Place the fried potatoes on the plates , put the chanterelles on the side with a slide and pour the sauce.

Recipe # 3

The next version of how to fry chanterelles with potatoes and sour cream, looks like this. In a frying pan cook potatoes. Fry it almost until it is ready, adding. At the end, whip 2 eggs, pour the potatoes, mix, cover and remove from heat. In the process, mushroom. Wash them, let them drain. Scratch, without regret, the bottom of the frying pan with garlic, put a piece of butter in it, melt and fry the chanterelles. Separately, blanch an average bulb, cut into small cubes. Then combine onions and mushrooms and fry for another 35-40 minutes. At the end, pour half a cup of sour cream, salt, pepper, boil for 10 minutes and turn off the gas. Transfer the potatoes to the frying pan, stir and serve hotly on the table. You may ask why the frying pan should be rubbed with garlic cloves before frying chanterelles and potatoes in sour cream. Everything is very simple. This trick helps to give the dish an appetizing smell.

Cooking in a multivariate

But here's an excellent recipe for frying chanterelles with potatoes in a multivarquet. To begin with, mushrooms are soaked for about half an hour in cold, acidified water. Then cut into medium sized pieces. In the "Baking" mode on sunflower oil fry the chopped onion. When the roast becomes golden, put the mushrooms in it and fry in the "Bake" for another 20 minutes, occasionally stirring. During the preparation of chanterelles, prepare potatoes: peel and cut into small pieces. Add it to the mushrooms, salt, sprinkle with spices. Again select the "Baking" mode and cook the dish for 40 minutes, stirring several times. Serve the dish hot, sprinkle with minced chopped garlic.

Mushroom caps with potatoes

If you typed in the woods large chanterelles, you can prepare an original dish that resembles "chicken tobacco". Separate the mushroom legs from the hats, wash, dry. Each cap carefully, so as not to break, rub salt on both sides. Chop the head of garlic and put a little bit into each hat. Then sprinkle with pepper and roll in flour. In the frying pan heated in a frying pan, place the caps, cover with a lid smaller than the frying pan (to squeeze them as a load) and fry first on one side, then on the other. Boil cut into 4 pieces of potatoes, fry it with onions. Cook separately sour cream sauce, pour mushrooms and serve with potatoes.

Potato with bacon and mushrooms

If you want to surprise your family, try this recipe. Surely he will like the whole family and become a brand for you. Take about 200 g of salted fat, preferably with a meat layer. Cut it into strips and fry. Put in a cracklery a tablespoon of mustard, 4 diced bulbs and a crushed celery root. Fry until light brown. Boil the potatoes in their uniforms, peel, cut into 4 pieces, add to the pan, stir, fry with a light "bake". Now mushrooms. From half a liter of beer, flour, 2 eggs and 50 grams of grated cheese, cook the dough, add and pepper. Dip into the chanterelle chanterelle (small and medium - whole, large - divided into parts) and fry until done. Combine mushrooms and potatoes in a large dish and place on a table. Extremely appetizing treat!

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