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

Encyclopedia "Mushroom-Info" Mushroom dishes Chanterelle dishes Chanterelles with potatoes cooked in a frying pan

Very soon the days of fasting will come for believers. During this time, you should not eat any meat or fish products. However, you want to eat, and potatoes, pasta, porridge and, of course, mushrooms begin to be used. Potatoes with chanterelles fried in a frying pan are especially appreciated. The dish always turns out to be nourishing and tasty; it is prepared for both lunch and dinner.

It is worth saying that chanterelle mushrooms are an excellent option for vegetarians who do not consume animal proteins. This article talks about how to properly fry chanterelles with potatoes in a frying pan so that the dish turns out healthy and appetizing for all family members. However, those who eat meat will not be left out of attention.

Potatoes with chanterelles and onions, fried in a pan

The result is a very simple dish, where each slice of potato is rosy and aromatic, with a crispy crust. Fried potatoes cooked with chanterelles in a frying pan will never fall apart and will keep their shape well.

• 1 kg of potatoes;
• 600 g chanterelles;
• 2 onions;
• 150 ml vegetable oil;
• 1 bunch of dill;
• Salt - to taste;
• Ground black pepper – 1 tsp.

We suggest you look at the recipe for cooking potatoes with chanterelles in a frying pan using a photo with a step-by-step description so that the whole process is clear.

1. After preliminary cleaning, the mushrooms should be washed and then boiled in salted water for 15 minutes.
2. Remove to a colander with a slotted spoon, let drain, cool slightly and cut into pieces.
3. Pour a little oil into the pan, let it heat well and add the mushrooms.
4. Fry first until the liquid evaporates, then until golden brown.
5. Peel the potatoes, place in cold water, and rinse thoroughly.
6. Cut into large strips and place in cold water again to remove excess starch. This will help the potatoes not fall apart or stick together when frying.
7. Place the potatoes on a kitchen towel and pat the tops dry with a paper towel to remove any moisture.
8. Pour 100 ml of vegetable oil into a separate frying pan and heat thoroughly.
9. Add the potatoes and fry over medium heat, uncovered, until the bottom of the pan is browned. Potatoes need to be stirred very rarely and salted only at the very end.
10. Try a few cubes, and if they are soft in the middle and have a golden crispy crust on top, they are ready.
11. Combine potatoes with mushrooms, add pepper, mix gently, lifting underneath with a wooden spatula.
12. Wash the dill, shake off the water and chop finely.
13. Remove the dish from the heat, add the dill and stir gently one last time.
14. You can serve with canned vegetables or fresh sliced ​​vegetables.

Fried chanterelles with cream

yulianny/Depositphotos.com

Ingredients

• 400 g chanterelles;
• 1 onion;
• 1 clove of garlic;
• 4–5 sprigs of greenery;
• 1 tablespoon vegetable oil;
• salt and pepper - to taste;
• 50 ml cream.

Preparation

Cut the chanterelles into halves or quarters, and the onions into small cubes. Chop the garlic and herbs.

Heat oil in a frying pan over medium heat. Toss the mushrooms with onions, salt and pepper. Fry for 20–25 minutes, stirring constantly. Pour in the cream, sprinkle with herbs and garlic and cook for another 2-3 minutes.

Ingredients

• 400 g green beans;
• 3 slices of bacon;
• 350 g chanterelles;
• 30 g walnuts;
• 1 tablespoon vegetable oil;
• salt and pepper - to taste;
• 2 tablespoons dry sherry or other wine.

Preparation

Boil the beans until tender, 5–7 minutes. Cut the bacon into small pieces and brown in a frying pan without oil for a couple of minutes.

Divide the mushrooms into halves or quarters. Chop the nuts.

Heat oil in a frying pan over medium heat. Salt and pepper the chanterelles and cook for about 20–25 minutes, stirring constantly. Pour over the sherry and fry for another 3-5 minutes. Add beans, nuts and bacon. Stir, remove from heat and leave covered for a couple of minutes.

How to cook pickled chanterelles with potatoes in a frying pan

Every housewife knows how to cook chanterelles with potatoes in a frying pan, and each has her own secrets. This cooking option is offered to those who want to make simple potatoes with mushrooms and onions a real culinary masterpiece.

• 10 pieces. potatoes;
• 500 g pickled mushrooms;
• 4 onions;
• 3 cloves of garlic;
• 1/3 tsp. Zirra;
• Vegetable oil;
• Salt and ground lemon pepper - to taste;
• Green onions.

A detailed description of the recipe for fried potatoes with chanterelles in a frying pan will help anyone who wants to not only surprise, but also please loved ones with a delicious lunch.

The pickled chanterelles are rinsed with cold water, left to drain, then cut into pieces.

The potatoes are peeled, cut into cubes and thoroughly washed in water.

Heat the frying pan, add oil and add onion, garlic and zirra seasoning, cut into half rings.

Fry until soft, add mushrooms and fry for 10 minutes. over low heat.

After the water, the potatoes are laid out on a kitchen towel and left to dry.

Place in a frying pan well heated with vegetable oil and fry over medium heat until cooked. In this case, the potatoes should be stirred only 3-4 times and very carefully.

Mushrooms, onions and potatoes are mixed in one frying pan, salted to taste, pepper, and chopped onions are added.

Mix thoroughly once and serve with canned tomatoes and cucumbers.

Cooking in a slow cooker

Here's a great recipe for frying chanterelles with potatoes in a slow cooker. To begin, soak the mushrooms for about half an hour in cold acidified water. Then cut into medium-sized pieces. In the “Baking” mode, fry the chopped onion in sunflower oil. When the frying gets a golden color, put the mushrooms in it and fry in the “Baking” for another 20 minutes, stirring occasionally.

While cooking the chanterelles, prepare the potatoes: peel and cut into small cubes. Add it to the mushrooms, salt and sprinkle with spices. Select the “Bake” mode again and cook the dish for 40 minutes, stirring several times. Serve the dish hot, sprinkled with finely chopped garlic.

How to fry chanterelles with potatoes and tomato paste in a frying pan

The recipe for cooking potatoes with chanterelles in a frying pan with the addition of tomato paste makes a surprisingly tasty and healthy dish for all family members. They prepare it with fresh chanterelles, but add a handful of dry ones, which will enrich the taste and aroma of the dish.

• 7-9 pcs. potatoes;
• 2 carrots;
• 3 onions;
• 500 g fresh chanterelles;
• A handful of dry chanterelles;
• 4 tbsp. l. tomato paste;
• 1 tbsp. water;
• Vegetable oil;
• Salt - to taste;
• Dill and/or parsley.

Find out how to fry chanterelles with potatoes in a frying pan from the detailed description.

1. Pour dry mushrooms with water and leave overnight, then rinse and cut.
2. Wash fresh chanterelles, cut them and combine with dry ones.
3. Fry in oil until golden brown and add onion cut into half rings and fry for 10 minutes.
4. Peel the potatoes, wash and cut into strips, peel the carrots and cut into small cubes.
5. In a separate pan, fry the potatoes and carrots together until tender.
6. Combine potatoes, carrots, onions and mushrooms in one container, add salt.
7. Combine tomato paste and water, stir, pour into potatoes with mushrooms.
8. Stir, cover and simmer over low heat for 15 minutes, then garnish with herbs when serving.

Ode to foxes

The topic of our article is: “How to fry chanterelles with potatoes.” Why chanterelles? Because mushrooms of this type are widespread in our forests and forested park areas, their collection season falls on the best weather time - August. And the “hunt” for red-yellow beauties turns into an exciting walk in the fresh air. This is the first thing.

Secondly, we are talking exactly about how to fry chanterelles with potatoes because the fleshy pulp of the mushroom is really very tasty, is perfectly preserved, and practically does not harbor insects and parasite larvae. That is, it is impossible to be poisoned by a mushroom, as well as to confuse it with poisonous ones. By the way, thanks to these properties, as well as the pleasant, sour smell of chanterelles mixed with a fruity aroma, Jewish cuisine classifies mushrooms as kosher, which means “high-quality”, “best”. And finally, why are we talking about how to fry chanterelles with potatoes, and not another type of mushroom - they are amazingly tasty fried, with onions and sour cream.

Potatoes with frozen chanterelles and chicken fillet in a frying pan: recipe with video

I don’t want to leave out those who love potatoes with mushrooms and meat. For this option, it is better to use frozen mushrooms and chicken meat. Potatoes with frozen chanterelles in a frying pan with chicken are an incredibly tasty and nutritious dish.

• 1 kg of potatoes;
• 500 g frozen chanterelles;
• 200 g chicken fillet;
• 200 ml mayonnaise + 100 ml water;
• Butter and vegetable oil;
• Salt - to taste.

Watch the video of cooking potatoes with chanterelles in a frying pan with chicken.

1. After defrosting, cut the mushrooms into cubes, place in a frying pan with heated vegetable oil, and fry for 10 minutes.
2. Enter 2 tbsp. l. butter and fry again for 5 minutes.
3. Peel the potatoes, rinse and cut into cubes, place in a separate frying pan and fry in butter until golden brown.
4. Cut the chicken fillet into pieces, place in a frying pan and fry for 15 minutes. over high heat.
5. Place all the ingredients in one container - a deep saucepan, add salt, add mayonnaise and water and simmer over low heat for 20 minutes.

Fried potatoes - recipe No. 2

Now let's discuss how to fry chanterelles with potatoes and sour cream. This time we will heat-treat raw vegetables. Wash the potatoes, peel them, cut into “petals” or cubes. The thinner the pieces, the better they will be fried and covered with a crispy crust. During cooking, you can add salt to the food, but not too much.

Now the chanterelles. Place the washed and prepared ones in a frying pan and fry, stirring, until all the juice has evaporated. Then add vegetable oil, chopped onion and simmer until done. At the end, add a few spoons of sour cream, let the sauce boil and turn off. Place fried potatoes on plates, place chanterelles on the side and pour sauce over them.

Delicious dish of chanterelles and potatoes in sour cream in a frying pan

Chanterelles in sour cream with potatoes in a frying pan are a surprisingly tasty dish.

• 8 potatoes;
• 500 g chanterelles;
• 300 ml sour cream;
• Salt and vegetable oil.

The recipe for cooking potatoes with chanterelles in a frying pan with sour cream is described in stages.

1. Cut the peeled mushrooms into cubes and fry in oil until golden brown.
2. Peel the potatoes, cut into cubes and fry until tender.
3. Combine together, add salt, add sour cream and simmer over low heat for 15 minutes.

Recipe for chanterelles in sour cream

Chanterelles are one of the few mushrooms that do not require pre-processing; they can be easily fried, stewed or baked, and then served. To cook in sour cream sauce, you can take fresh or frozen mushrooms - the taste will not change much. A dairy product is suitable for any fat content, but the higher the percentage, the tastier and more satisfying the dish will be.

There are several recipes for preparing these bright forest mushrooms. The dish can be vegetarian with potatoes or hearty with meat; mushrooms can be fried or baked in the oven. In any case, this dinner will appeal to everyone who is partial to mushroom dishes. Choose the recipe you like and experiment with adding additional ingredients, such as fresh herbs and cheese.

With onion

• Time: 50 minutes.
• Number of servings: 3 persons.
• Calorie content: 70 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

Fried chanterelles with sour cream and onions is a classic recipe that will delight any housewife with its simple preparation and the family with a delicious dinner. If you plan to cook from frozen mushrooms, you need to defrost them, then drain the excess liquid so that they are not stewed, but fried. Vegetable or butter is suitable for frying.

Ingredients :

• chanterelles – 400 g;
• onion – 1 pc.;
• sour cream – 7 tbsp. l.;
• vegetable oil – 4 tbsp. l.;
• salt - to taste.

Cooking method :

1. Wash the chanterelles thoroughly and cut into medium pieces.
2. Peel the onion and chop finely.
3. Pour sunflower oil into a heated frying pan, add onion.
4. Fry until golden brown.
5. Add the mushrooms, fry over high heat for 5-6 minutes, then reduce the heat and continue cooking for another 20 minutes.
6. Pour in the sauce, add salt and stir.
7. Fry the chanterelles with sour cream for another 10 minutes.
8. The dish is served with or without a side dish, first sprinkled with fresh herbs or grated cheese.

With meat

• Time: 1 hour.
• Number of servings: 3 persons.
• Calorie content: 100 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

If you want to surprise your guests with a delicious dinner, try cooking meat with chanterelles in sour cream. For cooking, it is better to take pork, because it cooks much faster than beef. It goes well with mushrooms and chicken fillet. Cream sauce can also be made from heavy cream. Grated hard cheese such as Parmesan is perfect for serving.

Ingredients :

• chanterelles – 500 g;
• pork – 500 g;
• sour cream – 200 ml;
• garlic – 1 clove;
• onions – 2 pcs.;
• salt, pepper - to taste;
• parmesan – 100 g.

1. Wash and dry the chanterelles in advance. Cut large mushrooms into medium pieces.
2. Divide the meat into layers 1 cm thick.
3. Cut the onion into rings.
4. Place meat on a heated frying pan. Fry on each side until golden brown.
5. Place the meat, fry the onion rings in the same pan, then add the chanterelles. Cook until all the liquid has evaporated.
6. Prepare the sauce for pouring: mix sour cream with salt, pepper and finely chopped garlic.
7. Add the sauce to the half-cooked chanterelles and simmer for 15 minutes.
8. Place the meat on a baking sheet, place the prepared mushrooms with sauce and onions on top.
9. Place in an oven preheated to 180 degrees for 30 minutes.
10. Sprinkle with grated cheese 10 minutes before cooking.
11. Serve the dish hot, sprinkled with fresh herbs.

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Frozen

• Time: 40 minutes.
• Number of servings: 3 persons.
• Calorie content: 70 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

If the time for the mushroom harvest has long passed, and you still have chanterelles in the freezer, then feel free to take them out to prepare a delicious side dish that will go well with meat, chicken, pasta or boiled potatoes. Before cooking, the product must be defrosted naturally and rinsed under running water. For dressing you will need fresh dill.

Ingredients :

• chanterelles – 1 kg;
• onions – 2 pcs.;
• garlic – 1 clove;
• dill – 100 g;
• vegetable oil – 4 tbsp. l.;
• sour cream – 300 ml;
• salt - to taste.

1. Stew the defrosted mushrooms in salted water for 15 minutes.
2. Add vegetable oil to a preheated frying pan and carefully place the boiled chanterelles.
3. Fry until no water remains.
4. Finely chop the onion, add to the mushrooms, fry for 10 minutes.
5. Mix sour cream with salt and finely chopped garlic, add to the stewed chanterelles.
6. Cover the pan with a lid and simmer for another 10 minutes.

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content: 80 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

https://www.youtube.com/watch?v=6LTQlZnjEZY

Another signature dish of yours could be chanterelles with fried potatoes and onions. If you add sour cream sauce to them, then you definitely won’t have to wait long for praise from your loved ones. New potatoes can be cooked directly in their skins. The dish is served as a full dinner or a side dish for meat, and goes well with a vegetable salad. How to cook potatoes with chanterelles?

Ingredients :

• potatoes – 400 g;
• chanterelles – 400 g;
• onions – 2 pcs.;
• sour cream – 200 ml;
• salt - to taste.

1. Peel the potatoes and cut into medium pieces.
2. Wash the mushrooms, cut each into 4 parts.
3. Finely chop the onion.
4. Add vegetable oil to a hot frying pan, add onion and fry.
5. Add prepared mushrooms and evaporate all the water.
6. Add the potatoes, mix everything thoroughly and fry for half an hour.
7. Finally, pour in the sauce, stir and simmer for another 10 minutes.
8. Serve the stew with fresh herbs.

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In the oven

• Time: 1 hour.
• Number of servings: 3 persons.
• Calorie content: 80 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

Everyone knows the famous French dish called julienne. The main ingredient is mushrooms, drenched in creamy sauce and covered with grated cheese. It can be prepared with chanterelles, and it will turn out no less tasty. If desired, you can add 25% cream to the sauce. Choose only hard cheese, which will melt evenly and give the dish a pleasant cheesy taste.

Ingredients :

• chanterelles – 500 g;
• onion – 1 pc.;
• sour cream – 300 ml;
• hard cheese – 200 g;
• salt - to taste.

1. Wash the mushrooms and cut into small pieces.
2. Finely chop the onion and fry in a frying pan.
3. Add mushrooms, fry until tender.
4. Mix the dairy product with salt and pour over the chanterelles.
5. Place the almost finished dish into julienne bowls and sprinkle generously with grated cheese on top.
6. Place in an oven preheated to 150 degrees and bake for 10 minutes.
7. Serve the dish hot.

Secrets of preparing a delicious dish - advice from chefs

Edible forest mushrooms are a popular product in the cuisine of many countries, which are used as the main ingredient or in combination with vegetables, meat, fish, cereals, legumes for preparing main dishes, snacks, sauces and baking fillings. Bright chanterelles make dishes incredibly aromatic, tasty, and beautiful.

The method of preparing mushrooms for a dish will depend on whether we use frozen or fresh mushrooms. Properly frozen mushrooms retain all their taste, nutritional properties, color, and aroma.

Therefore, homemade frozen mushrooms or store-bought mushrooms are suitable for cooking. To ensure that the fried potatoes with chanterelles have a golden brown crust, cook the mushrooms and potatoes separately and then combine them.

For stewing, fry only mushrooms.

We wash fresh mushrooms well under running water, carefully removing dirt from the plates, and wipe the caps on top with a sponge. Place the prepared mushrooms in a colander and let stand for about 10 minutes. Then boil them in salted water for 10-15 minutes after boiling, drain them in a colander.

Leave at room temperature for 30-40 minutes, then fry the chopped mushrooms for 10-15 minutes until the liquid has evaporated. For frying we use vegetable oil or butter.

We supplement the mushrooms with onions, which we fry separately and add at the end of cooking, or first fry the onions until golden brown, and then add the mushrooms to it.

Boil the potatoes for the dish in their skins until tender, peel and cut. Fry in oil until crispy. You can peel raw root vegetables, cut them into cubes or slices, then fry them.

To ensure that the potatoes are thoroughly fried, do not cover the pan with a lid and stir occasionally.

For taste and aroma, add fried potatoes with chanterelle mushrooms with sour cream, cream, fresh herbs, dill, cilantro or parsley are great, ground pepper and a little garlic, and for a bright color we add sweet paprika. Choose your own cooking method. Delight your loved ones with a variety of delicious dishes.

Fried potatoes with aromatic chanterelles are suitable for lunch or dinner as a main course, 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.

Preparation:

1. 30 minutes before cooking, place the frozen mushrooms in a colander and leave at room temperature. Then wash it and chop it finely.
2. Peel the onion, chop finely, place in hot oil (2 tbsp) and fry on medium until golden brown.
3. Place the prepared chanterelles in the onion, mix and fry covered for 10-15 minutes until the mushrooms brown and the liquid evaporates. Salt and pepper.
4. Peel the potatoes, cut into cubes, rinse, drain 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.
5. Finely chop the garlic cloves or pass them through a press, finely chop the parsley.
6. Place the fried aromatic chanterelles in the prepared potatoes, add parsley, garlic, mix gently and fry for about 2 minutes.
7. Remove the delicious potatoes with fried chanterelles in a frying pan from the heat, transfer to plates and serve with fresh crusty bread and fresh vegetables.

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

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, remove the foil 10 minutes before it’s ready, sprinkle with grated hard cheese and bake for the remaining time.

Chanterelles in sour cream

Potatoes are especially tasty and aromatic with chanterelles and sour cream; the dish acquires a wonderful creamy taste, and sweet paprika adds bright color.

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

An experienced housewife is able to amaze her household with ordinary fried potatoes with chanterelles. For some reason, many are sure that the dish couldn’t be simpler: throw the mushrooms and vegetables into the frying pan, turn on the heat. After some time, a delicious dinner will appear on the table. Despite its simplicity, there are several ways to prepare a 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 good about chanterelles? Going through them is a pleasure. They are never wormy. Scientists studying the benefits of the gifts of quiet hunting have identified an amazing feature - unlike most of its relatives, it does not accumulate radiation. It has also been proven 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 has a beneficial effect on vision. In addition, orange mushrooms act similarly to antibiotics, only of natural origin.

But above all, the dishes are amazingly delicious! Meaty, crispy, elastic! There are few cooking rules, the dishes cannot be spoiled. All you have to do is choose a recipe and get started.

We invite you to familiarize yourself with Pickled and canned beets for the winter - the best recipes. How to pickle beets for vinaigrette, borscht, raw, boiled, stewed, without sterilization for the winter in jars?

Attention! Using all the proposed options, you can prepare delicious dishes from mushrooms frozen for the winter.

I saw tips where it was suggested to fry 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.

You will need:

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

Step-by-step recipe with photos

Many people pre-boil mushrooms in a small amount of water. The procedure is correct, especially if you bought 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 immediately into a frying pan in well-heated oil. Do not cover the pan with a lid.

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

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

At first, fry 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.

Attention! Counting calories? Then this information is for you. Fried chanterelles are not too high in calories. Pour in sour cream, calorie content per 100 g. dish will be 71 kcal.

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

This rustic recipe is considered a classic among pan-fried mushrooms. You will find out a few more recipes if you take a look at another article.

We take:

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

Recipe:

1. Heat the oil in a frying pan, add the cleaned and chopped chanterelles.
2. Fry until the liquid has evaporated and the mushrooms are browned. Pepper, add salt, pour sour cream.
3. Simmer together for about five minutes.
4. Fry the potatoes separately. To cook with sour cream, it is better to fry it and cut it into slices.
5. Add the chanterelle to the pan and stir. Fry for an additional few minutes. Cover with a lid and remove from the stove.
6. It is advisable to keep the dish covered for a while, about 5 minutes, no more, so that the potatoes are saturated with the mushroom flavor.
7. When serving, sprinkle with finely chopped herbs.

Nowadays, 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.

Take:

• Chanterelles.
• Hard cheese.
• Potato.
• Mayonnaise.
• Bulb.
• Salt, oil, dill.

Fry:

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

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

You will need:

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

Step by step recipe:

1. Start by sautéing the mushrooms. When the water has evaporated, add the potatoes to the pan.
2. Continue to cook, stirring frequently. The components should be browned.
3. Break the eggs into a bowl, add salt and stir. Pour in the cream, beat the mixture thoroughly.
4. 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.