How to cook chanterelles with potatoes fried with sour cream? Recipe for chanterelles in sour cream with fried potatoes Potatoes with chanterelles with sour cream

There are many types of mushrooms, each of which has some characteristics. For example, chanterelles have an unusual nutty flavor, which is why they are the choice when you are going to bake or fry mushrooms.

Chanterelles stewed with potatoes will not take much of the housewife’s time: just load the food into the oven and then take out the finished delicious dish. We offer you a simple recipe with a photo, from which you will learn how to cook chanterelles with potatoes in the oven in pots with sour cream.

Ingredients

Servings: – +

chanterelles 500 g
potato 500 g
onion 200 g
sour cream 200 g
butter 50 g
sunflower oil50 ml
garlic 5 cloves
green onions 1 bunch
ground black pepper to taste
salt to taste

Per serving

Calories: 202 kcal

Proteins: 2.9 g

Fats: 15.4 g

Carbohydrates: 13.1 g

40 min. Video recipe Print

Sort through the chanterelles, cut off damaged areas, if any. Immerse the mushrooms in cold water for 20 minutes, and then wash each specimen individually. Do this carefully so as not to break the caps.

Boil water in a saucepan, add a little salt and add bay leaf. Throw in the chanterelles and cook for 20 minutes. Then take them out and lay them out on a paper towel to dry and cool. Cut large mushrooms into small pieces.

Peel the onion and chop it into half rings. Heat sunflower oil in a frying pan and fry the onion in it until it starts to turn golden. Add boiled chanterelles. Add a little salt and pepper, stir, cook for another 5 minutes, and then remove from the stove.

Peel the potatoes and boil them whole, but not until fully cooked. This will take approximately 7-10 minutes from the moment of boiling. Cool the potatoes and cut into small slices of any shape.

Take baking pots, add a small piece of butter and one tablespoon of sour cream to the bottom of each. Place a layer of potatoes, and then mushrooms and onions. Do not fill the pots to the top; leave about a quarter of the container empty.

Baking potatoes with chanterelles in the oven is very simple and tasty, especially if you have a winter stock of fried chanterelles. But if you don’t have them, it doesn’t matter, you can take frozen mushrooms, quickly fry them in butter with onions and add them to the potatoes. In the fall, use freshly picked chanterelles.

Adding sour cream makes the dish softer in taste and more satisfying. You can prepare two versions of the dish:

1) when all the components are in sour cream sauce - in this case the sour cream filling needs to be diluted with more water

2) when almost all of the sauce evaporates and is absorbed, and the potatoes turn out even slightly crispy

I did the second option.

So, we cook potatoes with chanterelles in sour cream in the oven. We take products according to the list.

First, prepare the potatoes for baking. Peel the tubers and rinse well.

Cut the potatoes into thin slices, add a little water and sunflower oil and cook until half cooked in the oven, or easier and faster - in the microwave.

After this, salt and pepper the potatoes, place them in an even layer in a baking dish.

Prepare the chanterelles. Fry them with onions in butter. I took ready-made fried chanterelles in butter, I just warmed them up and added chopped onions.

Add sour cream, nutmeg. Simmer everything together, add half a glass of water, bring to a boil.

Spread the chanterelles in sour cream sauce over the potatoes and place in an oven preheated to 180 degrees for half an hour.

When the sauce has evaporated and the potatoes are soft and the surface is lightly browned, remove the pan from the oven.

Add some grated cheese on top and return to the oven for a few minutes.

The cheese has melted - that's it! You can serve!

Serve potatoes with chanterelles in sour cream for lunch or dinner, sprinkled with herbs.

Bon appetit!

Fried potatoes with chanterelles in sour cream is one of the best summer dishes: new potatoes go well with fresh chanterelle mushrooms, which appear in late May - early June. Sour cream complements this harmony with unique creamy notes of taste. Cooking time: 40-45 minutes.

The authors of some recipes suggest boiling chanterelles in water before frying, but this is advisable only if the mushrooms are very dirty; in all other cases, boiling spoils the flavor. Mushrooms can be fried in butter, potatoes - preferably only in vegetable oil.

Ingredients:

potatoes (preferably young) – 700 grams;
chanterelle mushrooms – 300 grams;
garlic – 2 cloves;
onions – 1 piece (100 grams);
sour cream (20%) – 200 ml;
vegetable oil - for frying;
greens - to taste (optional);
salt, ground black pepper, spices - to taste.

Recipe for fried potatoes with chanterelles

1. Pour cold water over the mushrooms and stir. Wait 20-30 minutes for sand and other dirt to settle to the bottom. Place the chanterelles in a colander and rinse with running water. Cut off damaged parts. Cut the mushrooms themselves into pieces (if they are too large).

2. Chop the onion into half rings and fry for 2-3 minutes in a heated frying pan with vegetable oil until transparent.

3. Add chanterelles to the onions, fry for 10-12 minutes over medium heat, stirring occasionally, until the liquid has evaporated. Add salt and pepper to taste.

4. When the chanterelles are almost ready (the volume has decreased significantly, the color of the mushrooms has become brighter, and the onions have faded), add sour cream, mix well, cover the pan with a lid. Simmer the chanterelles in sour cream for another 2-3 minutes.

5. Wash, peel and cut the potatoes into strips. Fry with garlic separately (preferably in another frying pan) until cooked (becomes rosy and soft), add a little salt at the end.

6. Place the finished dish on portioned plates: fried potatoes on the bottom, chanterelles on top. You can sprinkle with herbs. Serve hot.

Chanterelles and mushrooms are not only always beautiful, tasty, no matter how you cook them, especially fried chanterelles, but also beneficial for the body. Thanks to the content of the group of vitamins VE, vitamins PP and D, as well as the increased content of the polysaccharide quinomannose, chanterelles saturate the body with all the necessary minerals, serve as a natural component that prevents the development and kills existing worms. But we don’t always think about the benefits of these mushrooms, especially when we see them on a plate fried chanterelles with potatoes. At this moment - only taste.

Ingredients:

Chanterelles mushrooms - 600-1000 grams

Potato— 500 grams

Onion onion - 2 pieces

Oil vegetable or creamy - for frying

Sour cream(optional) -2 tbsp

Spices: salt, black pepper, herbs

How to fry potatoes with chanterelle mushrooms

1 . Clean the chanterelles (mushrooms) from forest debris; to do this, you can soak the mushrooms for an hour in cold water (the debris and small leaves will come off the mushroom more easily).

2 . Cut the chanterelles into large strips. These mushrooms produce a lot of juice when fried and decrease in volume, so if you want to get a beautiful dish, cut the mushrooms larger.

3 . Peel the onion and cut into small cubes. Fry a little in a frying pan with oil (it will be tastier if you mix butter and vegetable oil). Add the mushrooms to the pan when the onions just begin to fry and acquire a golden color. Stir, add salt and place the frying pan over medium heat. Wait until the juice from the mushrooms evaporates, then cover with a lid and leave to simmer for 10 minutes. Before turning off the heat, you can add sour cream to the chanterelles and stir (the dish will turn out juicier).

4 . Meanwhile, fry the potatoes. Peel the potatoes and remove their eyes. Cut into strips. And dry a little with a kitchen towel (so that the oil does not “shoot” during frying).

5 . Place potatoes in a hot frying pan with vegetable oil. And do not stir for a while until the bottom layer of potatoes is fried. Only then carefully turn the potatoes over. And one more important tip: if you want your fried potatoes not to turn into porridge, but to retain their shape, you should not cover the pan with a lid and you should not salt the potatoes until they are ready. All that remains is to mix the finished fried potatoes with chanterelles, add salt and pepper to taste, and garnish with herbs.

Delicious fried potatoes with chanterelles are ready

Bon appetit!

Fried chanterelles with potatoes

Chanterelles in sour cream with fried potatoes

Recipes for fried chanterelles with potatoes

These two great products combine perfectly, especially in terms of taste. There is more than one recipe for chanterelles with potatoes. They all consist of two main ingredients: potatoes and mushrooms. You can cook and add anything to the base products. This includes sour cream, onions, seasonings and spices, vegetables and herbs, with which fried potatoes with chanterelles it will be even more intense.

Recipe: Fried potatoes with chanterelles “savory”

Chanterelles – 300 grams.
Potatoes – 5 large tubers.
Garlic – 1 head.
Sour cream – 100 grams.
Walnuts - half a glass.
Pomegranate kernels - half a glass.
Spices: cardamom, oregano, suneli hops, black pepper.

This recipe for chanterelles with potatoes is simple but interesting. Prepare the mushrooms by first washing and boiling them. Heat a frying pan, fry the garlic until crusty, add boiled chanterelles, chopped or whole, to it. After half an hour, add the nuts, add seasonings and salt, stir, turn the heat to low and simmer under the lid for another 20 minutes.

Add sour cream to the mushrooms, stir, simmer for 10 minutes, add the pomegranate and turn off, leave covered. Meanwhile, cut the potatoes into large pieces, fry them in oil, add salt and spices. So the fried chanterelles in sour cream according to the spicy recipe are ready.

Recipe: Fried chanterelles with “light” potatoes

This fried potatoes with chanterelles- an exquisite dish, if you diversify your table with it, every day will be a small holiday.

Chanterelles – 400 grams.
Potatoes – 4 pieces.
Sweet purple onions – 2 pieces.
Cream – 250 grams.
Lemon - 1 piece.
Olive oil and butter.
Carrots – 2 pieces.
Parsley and basil - half a bunch each.

Let's prepare fried chanterelles with cream, washing and cutting them, plunging them into a frying pan with melted butter. Grate the carrots into thin strips, the onion into thin half rings, add all this to the mushrooms, and set to fry over medium heat.

Next, chanterelles with potatoes recipe says that it is necessary to wash and chop the greens and add them to the chanterelles. Salt and pepper, add seasonings, mix and simmer covered for 15 minutes. Then add cream and fry for another 15 minutes. Finally, squeeze lemon juice onto the mushrooms.

Now it's time for fried potatoes with chanterelles. Thinly slice the potatoes and throw them into boiling oil, fry for 20 minutes, serve with mushrooms and fresh herbs.

What to cook quickly and tasty for dinner

Fried chanterelles with potatoes are simple, tasty, and with our recipes they are also original! After reading all the cooking tips, you will immediately be convinced of this!

1 hour 20 minutes

120 kcal

5/5 (1)

The combination of fried potatoes with mushrooms such as chanterelles has always struck me as excellent. Perhaps these are the best mushrooms that go well with potatoes. How to cook quick and tasty fried chanterelles with potatoes? There are a lot of recipes, but I will share with you the best, simplest and, of course, delicious. Well, let’s arm ourselves with mushrooms and potatoes and get started!

“Lazy” fried chanterelles with potatoes

This recipe was told to me by my friend, who likes it to be both quick and tasty. So, we need:

With this amount of food you can prepare the maximum two servings. We start by frying the French fries. When it turns out to be half cooked, add finely chopped chanterelles to the pan. Sprinkle with seasonings and after a few minutes enjoy the excellent taste.

The peculiarity of this dish is the speed of preparation. Due to the fact that potatoes are in the form of a semi-finished product, the dish turns out much faster than from the usual one. Want a quick dinner? Use this recipe!

While cooking, be careful not to let the potatoes become noticeably brown. To prevent this from happening suddenly, do not turn the heat up too high and do not skimp on the oil.

This dish is best served with classic mayonnaise. It's also perfect for light salads. Please also take into account that this dish is best used for regular home dinners, but not for holiday feasts.

Fried chanterelles in sour cream with potatoes

The intricacies of that recipe were told to me by my grandmother, who loved to treat me to special delicacies. For the dish you will need:

Sour cream – 170 grams;
Chanterelles – 500 grams;
Onion - one large head;

Fifteen small potatoes.
A bunch of dill and parsley;
Pepper, vegetable oil, salt.

As you already understand, the dish is traditional Russian, therefore, it can be served with pickles and sauerkraut. If you use young potatoes, this dish acquires an unusually pleasant taste that you want to enjoy for a long time.

French chanterelles with potatoes

If you want to please your dear guests who expect culinary delights from you, adopt the recipe for this simple dish. Once I had to try it at a party, and now my guests often admire it. To create this work of culinary art, you will need.