Young potatoes with fried chanterelles

Category: Vegetable and fruit dishes
Young potatoes with fried chanterelles

Ingredients

New potatoes
chanterelles fresh
bulb
dill
refined vegetable oil
salt

Cooking method

  • In early summer, it is good to collect chanterelles. Strong, with an almost unblown hat, they grow up in very friendly families on the hills. It is necessary to take chanterelles carefully, because under the foliage there are still many brothers and sisters who still have to grow and grow. And I don't know why, but right now chanterelles are the most delicious and fragrant. All right, we were hungry for mushrooms. But we have them all year round: both fresh-frozen, and dried, and pickled, and salted. And in all honesty, we are more mushroom pickers than eaters. So this weekend, hitting the road on Saturday near Suzdal for boletus, on Sunday we drove towards Moscow for whatever they came across. We came across absolutely amazing boletus and a few chanterelles. So I made it.
  • Thoroughly peel the chanterelles, wash and fry in vegetable oil. After the released juice has evaporated, add finely chopped onion. Salt. Fry over low heat, stirring occasionally.
  • Salt the potatoes, boil, drain the water, return to the fire and dry over the lowest heat, literally for a minute. Then arrange on plates. Wash the dill, chop finely and put on the potatoes. Well, fried chanterelles on top.
  • In the photo, cherry tomatoes, however, are not the smallest. This is for scale.


Antonovka
Delicious !!!!!!!!! Tatyan, your chanterelles are prettier than my store ones! But I think it will turn out delicious for me too! The question is - how much chanterelles to fry and soar?

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