Chanterelles ... with potatoes ... in a cauldron

🔗

We'll have a mushroom lunch today. Because they went for mushrooms.

🔗

Chanterelles.
So. We went here for mushrooms. It's dry in the forest. No, that's how everything is green and alive. It's dry for mushrooms. Therefore, we collected mainly chanterelles. Found, of course, and white heels and aspen ..., but the main catch was chanterelles. And they do not grow in the usual flocks, in a companionable way, but more often separately. Maximum in pairs - threes. Dry, in general. Rain and ... a little warmth. Well, let's wait. You look, and mushrooms will have conditions for ... we will wait.

As usual, washed, cleaned and rinsed again. And then they boiled it. Not much, but for about fifteen minutes the mushrooms boiled over a low heat. And then they threw it into a colander. Let them drain for now.

🔗

Luchok. Fresh, new harvest. Juicy and sharp. Peel and chop. Better cubes, even quarter rings, in general, not very small.

🔗

Potato. Also from the garden. So tight, hard. Clean. I highly recommend this device to you. For cleaning vegetables. Really convenient.

🔗

And then we cut the potatoes. Here, on the contrary, it is better to be smaller and thinner.

🔗

And we will cook, of course, with the freshest ghee.
🔗

🔗

And we will cook in a cauldron. The kazan stood idle for a long time, it just so happened.

🔗

Remembering what was said once in 🔗, pour some water into the cauldron, bring it almost to a boil, scrub the walls with a slotted spoon, the tea is not Teflon, and after splashing out the water, wipe the cauldron with a clean and dry rag.
And then we put the butter in the cauldron. Three tablespoons. No more. And it will turn out a little fat. Fire, I will remind you more than once, to keep it on the chips. No strong flames. Remember that butter, although ghee, is not vegetable oil. It's not hard to burn. And burnt ... whatever you want - it will not taste good. A couple of minutes is enough for the ghee to become "ready". You see how squirming. Softly so ... kind. And the aroma ... I answer you.

🔗

And immediately pour the onion into the cauldron. You can even wrinkle it slightly. But ... you don't have to. For example, I didn't.

🔗

We fry ... or rather we do not fry, but we achieve a transparent pre-fried onion for minutes ... you know, I got ten. But here a lot depends on the cauldron, the power of fire and even oil. If you take vegetable, then, it may well be that it will turn out faster. Because it is vegetable, it assumes a high temperature. In a word ... how we catch up with the bow to such a state.

🔗

And pour our mushrooms into the cauldron. That is, chanterelles. Yes, ... let's just say ... do not pour out the "broth" from chanterelles in any case. It will still come in handy.

🔗

And mixing ... no, not like that. "Stirring" is absolutely not suitable here. Forget about this step until the chanterelles are ready. Rather it will be - "delicately turn over" .... And so delicately, very often stirring, we fry the chanterelles. So that, therefore, the chanterelles do not wrinkle - break.

🔗

We fry for twenty minutes. Will you say a lot? Do not forget that we keep the fire light, therefore, for a long time. And by the way, dukhman, the mushroom will not go right away. You will wait about ten minutes. But then ... !!!
And then comes the turn of the potatoes. We pour it into the cauldron.

🔗

And also delicately stirring, we achieve this result. So that the potatoes also get oil.

🔗

And for about ten minutes, not forgetting to turn over from time to time, we fry everything together.
And then we take the chanterelle broth and gently, along the edges, do not rush, letting it flow inside, under the layer of the product, pour it into the cauldron.

🔗

And again carefully, but very, I remind you, neatly again stirring. And then we cover the cauldron with a lid.

🔗

Here it would probably be more appropriate to say that we will continue to extinguish. We simmer for about ten minutes, but be sure to turn it over a couple - three times. This will be the picture at the end of these minutes.

🔗

And after these ten minutes….Add cream to the cauldron. Glass. No more. Although ... it all depends on the quality and freshness of this very cream. I didn't take the thickened ones. The daily allowance was enough. And the fat content of our cream is quite high. Freckle milk gives in the region of six percent. 🔗 Chessword !!!

🔗

Again, having turned it over well ...

🔗

… Cook for another five minutes. We do not close the cauldron anymore and do not forget to turn it over a couple of times. So that it doesn't work, what kind of burning.

🔗

And here you are. We have such a picture. And the aroma is such that ... !!!

🔗

All that remains is to quickly chop the vegetables, still warm, from the garden and ...

🔗

Angela to you at the meal !!!