Chanterelles with potatoes - 3 cooking recipes

In order to get a hearty and tasty dish suitable for lunch and dinner, it is worth considering recipe options for chanterelles with potatoes. There are many of them, there is always a choice. You can fry or stew, bake or cook in a slow cooker. With onions and garlic you get something incredible. After all, chanterelles are one of the most valuable types of mushrooms. They are never wormy, always plump, whole, beautiful and very tasty.

Depending on the choice of potato cutting, we choose how the mushrooms will look in the dish. If the potatoes are cut into large pieces (some people like to divide medium-sized tubers into four parts), then the chanterelles can be taken whole. Of course, if they are not too large. When prepared, such a dish will look truly rustic, in a unique rural style. Sprinkle it with green onions and serve in small pans in portions or in a large pan for everyone to share.

Serving chanterelles with potatoes in hot frying pans will keep them warm for a long time. And it will be possible to have long table conversations without being distracted by such trifles as warming up.

When you cut the tubers into cubes, you also need to give the chanterelles the appropriate appearance. For example, cut each one in half. And you can also do it in half.

The dish is good with or without sauce. If you make it with sauce, you can either pour it over everything, or cook it and serve it separately in a gravy boat. Creamy, tomato sauces are suitable.

With the filling, the dish is easily baked like a casserole and turns out very juicy.

Potatoes with chanterelles can be served with any type of meat, fried in a whole piece.

If you come across mushrooms with sourness, it’s easy to get rid of it by cooking. Although in most cases you won’t even feel it if everything is prepared correctly.