Cooking chanterelle mushrooms with potatoes. Young potatoes with chanterelles (fried). Fried chanterelles with potatoes in the oven in a pot

It's hard to imagine a more delicious dish than fried potatoes with chanterelles... Of course, I'm with both hands for healthy image life, and proper nutrition, but once a year, during the mushroom season, I cook this delicious and simple dish. Fried potatoes with chanterelles in a frying pan, with a crispy crust, garlic and fresh herbs... well, what could be tastier?

My recipe for fried potatoes with chanterelles is quite simple, but there are some nuances, which I will tell you about below. If you managed to freeze chanterelles during the season, then in Lent, fried potatoes with frozen chanterelles will greatly diversify your meal and bring long-awaited summer notes. Let me remind you how to freeze chanterelles, I wrote.

It is most convenient to prepare the chanterelles in advance, because the entire process of preparing fried potatoes with chanterelles turns out to be extended over time. But if you have help in the kitchen, then culinary processes can be carried out in parallel. Let me tell you in order how to cook chanterelles with potatoes so that you can reproduce this recipe in your kitchen without any difficulties. Shall we go cook?

Ingredients:

• 1 kg. potatoes
• 500 gr. chanterelles
• 1 onion
• ½ bunch of parsley
• 4 cloves garlic
• 75 ml. rast. frying oils
• salt and black pepper to taste

Additionally:

• 1.5 liters of water
• ½ onion

* the weight of unpeeled potatoes is indicated

How to fry chanterelles with potatoes:

We sort out the chanterelle mushrooms, throw away large garbage and rotten mushrooms.

Small chanterelles are ideal for frying, like cloves - appetizing and beautiful. It is better to put large chanterelles on mushroom pate or mushroom caviar.

You are probably wondering: do you need to boil chanterelles before frying them? I think it's necessary! I have little experience working with fresh mushrooms, and in my family they always boil any mushrooms. In addition, if you pre-boil the chanterelles, they will definitely not be bitter when cooked, and the fried potatoes with chanterelles will turn out tasty and juicy.

So, pour the washed chanterelles into boiling water and add half an onion. Grandma says that if the onion turns blue while cooking chanterelles, it means that there are false poisonous chanterelles among the mushrooms. I don’t know if this method is correct or not, but to be on the safe side, I always add half an onion. Soak the chanterelles in boiling water for 15-20 minutes, stirring constantly with a slotted spoon.

Pour a little vegetable oil into a frying pan and fry the onion until transparent, which needs to be cut into small cubes.

Next, add the chanterelles to the onions and mix.

Fry the chanterelles with onions for no more than 5 minutes, then add salt, pepper and remove from the stove.

The chanterelles are ready, now let's move on to the potatoes. We peel the potatoes, wash them, wipe them with a paper towel and cut them into strips, much like in my photo.

Heat the vegetable oil in a frying pan to maximum and immediately add the potatoes there. For the first two minutes, you need to constantly stir the potatoes so that the vegetable oil is distributed. Next, you need to reduce the heat to medium, and keep an eye on the potatoes in the pan so that they do not burn, and stir occasionally.

Meanwhile, finely chop the parsley and peeled garlic with a knife.

In about 30-40 minutes, the potatoes will be completely ready, depending on the variety.

Fried potatoes, considered filling and delicious dish, is a favorite delicacy of many people. Most of its variants are prepared quickly, but sometimes you want to supplement it with some exquisite ingredient in order to prepare not only something tasty, but also original. In this case, you may be interested in potatoes with chanterelles in a frying pan, which is easy and simple to prepare, and both fresh and frozen versions of mushrooms are suitable.

How to cook chanterelles with potatoes

In anticipation of the mushroom season, make fried potatoes with chanterelles, and fresh ones. To prepare it deliciously, first pre-soak the mushrooms in water for about 15 minutes. Then boil them until half-cooked. To do this, take a pan and fill it with 1.5-2 liters of water. After this, fry the potatoes, onions and boiled chanterelles in a deep frying pan (so that the whole mass fits), add salt and pepper. Then you will need to cover everything with a lid and keep it on the fire until the potatoes and other ingredients are completely cooked. This basic recipe may differ from others.

Food preparation

Before frying potatoes with chanterelles in a frying pan, you need to prepare all the ingredients. First, you need to sort out all the chanterelles, clean them of forest debris, then drain them in a colander and rinse them with running water. Peel the potatoes and chop into small cubes/slices. Chop the onion finely and cut the garlic into slices. For decoration, prepare dill or something similar.

Recipe for chanterelle mushrooms with potatoes

There are many interesting recipes with photos, thanks to which you can get a nourishing, tasty and beautiful dish. Pre-prepared mushrooms and fresh vegetables, especially new potatoes, will be an excellent base for various culinary creations. To give the dish a special taste and aroma, fry the garlic. Depending on the recipe, you can add meat, sour cream, cream, spices and even pomegranate to these ingredients. For frying, it is advisable to use a cast iron frying pan and vegetable oil.

Fried potatoes with chanterelles

• Cooking time: 35 minutes.
• Calorie content of the dish: 121.8 kcal per 100 g.
• Cuisine: Russian.

This dish is very simple and delicious at the same time. Almost everyone can do it. With a competent and serious approach, you should end up with a very appetizing side dish that is perfect for both lunch and dinner. Serve the dish hot, not forgetting to chop the greens on top. As an addition, it would be nice to make a light vegetable salad.

Ingredients:

• potatoes – 500 g;
• chanterelles – 300 g;
• onions – 1 pc.;
• oil (vegetable), salt - to taste.

Cooking method:

First cut clean mushrooms into smaller pieces (if they are large). Heat the frying pan by adding the required amount of vegetable oil.

Place all the mushrooms in the oil and fry them over low heat. Evaporate the liquid, i.e. mushroom juice

Lay out the onion, which can be cut into half rings. Fry until transparent.

In a separate frying pan, fry the potatoes, chopped into large strips, until golden brown.

Combine all the ingredients with each other, mix thoroughly, not forgetting to add salt.

With mushrooms and meat

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 68.6 kcal per 100 g.
• Purpose: for lunch and dinner.
• Cuisine: European.

Stewed potatoes with meat and mushrooms – great option in order to feed both family members and guests. Preparing it is not as difficult as it might seem at first. All necessary products can be bought at any supermarket. After the meat and potatoes are ready, do not forget to add greens to the portions laid out on the plates. If desired, you can pepper the dish for spiciness.

Ingredients:

• potatoes – 10 pcs.;
• chicken fillet – 300 g;
• mushrooms – 200 g;
• carrots, onions - 1 pc.;
• salt, black pepper, herbs - to taste.

Cooking method:

First you need to cut into small pieces chicken fillet and place it in a heated frying pan with sunflower oil.

Add grated carrots and chopped onions there. Fry for 5 minutes, stirring constantly.

Add chopped mushrooms, stir. Continue frying for another 5 minutes.

Cut the potatoes in any way you like, place them in a saucepan: you need to put them in boiling water, not cold.

Place the previously prepared roast into the pan, add salt and pepper, and stir.

Simmer the whole mass over low heat for 15 minutes. At the end, add finely chopped herbs.

Chanterelles with potatoes fried with sour cream

• Cooking time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 71.1 kcal per 100 g.
• Purpose: for lunch and dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

To prepare an original side dish with mushroom flavor, add sour cream. Ready dish can replace a full lunch or dinner. This recipe is common and popular. In some families it has been used for several generations. The main thing is to prepare the necessary components in advance. In this case, it is better to choose young potatoes.

Ingredients:

• chanterelles – 1 kg;
• potatoes – 800 g;
• sour cream – 400 g;
• onions – 2 pcs.;
• parsley, dill - to taste.

Cooking method:

First of all, you need to wash the mushrooms and potatoes under running water. The latter is boiled in salted water for 10-15 minutes until partially cooked. Then drain the water, leaving about one cup of liquid.

Place a frying pan (deep) on the fire, add finely chopped onion and fry, adding a couple of tablespoons of oil (vegetable). As soon as the onion acquires a golden color, add chopped chanterelles to it (if they are small, you don’t have to chop them).

Wait for the liquid to evaporate. Continue frying the ingredients for another 10-15 minutes. Be sure to add salt.

Place sour cream in the pan. Continue cooking for 10 minutes, remembering to stir occasionally.

Combine the resulting frying with chopped boiled potatoes. If necessary, pour the remaining broth into the fried chanterelles.

On last stage add salt and pepper. Add parsley and dill. Mix thoroughly before serving.

With cream

• Cooking time: 40 minutes.
• Number of servings: 4 persons.
• Purpose: for lunch and dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Fried mushrooms are a kind of classic of the genre, loved by many. If you add potatoes with a beautiful golden crust and cream to them, you will get a tasty and hearty lunch or dinner. By the way, instead of fried potatoes, you can even use pasta as a side dish - whatever you like. Due to the fact that this delicious dish is prepared relatively quickly, unexpected guests will not take you by surprise.

Ingredients:

• chanterelles – 250 g;
• potatoes – 300 g;
• cream – 100 g;
• onion (onion) – 50 g;
• salt, pepper, parsley - to taste.

Cooking method:

Place well-washed mushrooms in a saucepan, pour cold water and add some salt. Cook for approximately 15 minutes.

Heat vegetable oil in a frying pan, add chanterelles and onions, which need to be chopped. Fry, adding salt and pepper to taste.

At the next stage, add cream. Leave the whole mixture to cook until thickened.

Before serving, add a layer of potatoes, previously fried in a separate frying pan, and sprinkle finely chopped herbs on top.

Potatoes with frozen chanterelles

• Number of servings: 3 persons.
• Calorie content of the dish: about 120 kcal per 100 g.
• Cuisine: European.
• Difficulty of preparation: easy.

This recipe is a one-size-fits-all option. Fried potatoes with frozen mushrooms will appeal not only to gourmets. It’s not difficult to prepare and, in fact, the whole process is practically no different from regular frying: you don’t need any special skills. The main thing is not to overdo it with salt and pepper. Spices will help make the resulting culinary creation more aromatic and palatable.

Ingredients:

• potatoes – 4-5 pcs.;
• mushrooms (frozen) – 200 g;
• onions – 2-3 pieces;
• salt and pepper - to taste.

Cooking method:

After chopping the onion in advance, throw it along with the naturally defrosted mushrooms into a heated frying pan with butter (not butter).

Fry well. Be sure to leave one onion for potatoes.

Cut all the potatoes into strips and the onions into half rings. Fry both components in a separate pan until the potatoes are completely cooked.

Add the previously prepared frying to the potatoes. Mix everything thoroughly and add salt. Fry for another 5 minutes, after which you can set the table.

Potatoes with chanterelles and mayonnaise

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 87.8 kcal per 100 g.
• Purpose: for lunch and dinner;
• Cuisine: French.
• Difficulty of preparation: medium.

Chanterelles always make hearty and tasty main courses with a special aroma. This wonderful delicacy is no exception. Compared to other recipes, this version of the dish takes a little longer to prepare, so be patient. All the ingredients are simple - in addition to the main ingredients you will need to add mayonnaise, hard cheese.

Ingredients:

• chanterelles – 0.5 kg;
• potatoes – 1 kg;
• onions – 2 pcs.;
• mayonnaise, hard cheese - to taste;
• greens - optional.

Cooking method:

At the first stage, clean all the mushrooms, then wash them thoroughly - preferably under running water.

Heat a frying pan, pour in vegetable oil, and add all the chanterelles there. Continue frying until all the water has evaporated.

Add pre-cut onion into half rings and potatoes into strips. Continue the cooking process.

When all the ingredients are completely ready, sprinkle the mixture with herbs, then pour mayonnaise over it. Also, crumble some grated cheese on top.

Next, you can either continue to fry over an open fire, or send your culinary creation to the oven. In the latter case, cook the dish until the potatoes are slightly browned.

Potatoes with mushrooms and cheese in a frying pan

• Cooking time: 45 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: about 100 kcal per 100 g.
• Purpose: for lunch and dinner;
• Cuisine: French.
• Difficulty of preparation: medium.

This hearty delicacy with an amazing aroma will interest even those who are not mushroom lovers. You need relatively little of the latter - just a handful (although this depends on your personal preferences). Moreover, not only chanterelles are suitable, but also champignons, oyster mushrooms, puffballs, and russula. Of all the available types of onions, it is best to choose leeks, because... it is more gentle. If you don’t have it, then take onion. The recipe below is called processed cheese, which, if necessary, can be replaced with regular cheese or cheese.

Ingredients:

• potatoes - 8 tubers (not very large);
• mushrooms - a handful;
• leek – 10 cm of the white part of the stem;
• processed cheese – 30 g;
• greens - to taste.

Cooking method:

• Slice the tubers thinly into semicircles. It is better to dry the potatoes before cutting or after peeling and not add water at all. The fact is that dried raw tubers turn out more tasty after frying.
• Pour vegetable oil into a frying pan, heat it, add the chopped potatoes. Fry over medium heat, stirring occasionally.
• Once the potatoes have softened, but some slices are still hard, you can add chopped onion and finely chopped mushrooms to it. You will need a little of the latter - literally for the smell.
• Fry for another 3-5 minutes. After making sure the dish is completely cooked, sprinkle finely grated cheese on top. Keep it on the fire for about another minute, after which you can put it on plates and serve. Sprinkle with herbs if necessary.

Savory recipe with spices and pomegranate

• Cooking time: 1 hour.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 105 kcal per 100 g.
• Purpose: for lunch and dinner;
• Cuisine: European.
• Difficulty of preparation: medium.

Chanterelles count ideal option, both for stewing and frying. Unlike other forest species of mushrooms, they do not “spread” and retain their structure during processing. They can be prepared with potatoes and onions, or combined with other products, for example, sour cream, cheese, etc. The recipe described is simple but interesting. Potatoes with chanterelles in a frying pan will be even richer if you supplement it with ingredients such as pomegranate, walnuts and spices.

Ingredients:

• mushrooms – 300 g;
• potatoes – 5 tubers (large);
• garlic – 1 head;
• sour cream – 100 g;
• walnuts, pomegranate kernels - 1/2 cup each;
• spices (cardamom, suneli hops, black pepper, oregano) - to taste.

Cooking method:

After pre-rinsing the mushrooms, pour cold water into them in a saucepan and boil.

Heat a frying pan with some vegetable oil, fry all the garlic until crusty

Place the chanterelles in the frying pan – either whole or cut into medium pieces.

After half an hour of cooking, add nuts, add salt and seasonings. Mix everything thoroughly, turn the heat to low, cover the pan with a lid. Simmer for about 20 minutes.

Add sour cream to the whole mixture, then stir and simmer for another 10 minutes.

Add pomegranate kernels. Turn off and leave the dish to simmer under the lid.

At the same time, cut the potatoes into large pieces, fry them thoroughly, salt and sprinkle with spices.

The dish is ready. Place both parts on plates or bowls. Stir thoroughly if desired.

Cooking potatoes with chanterelles in a frying pan is not so difficult, but making it even more tasty and aromatic is a more difficult question. In general, both first and second courses, as well as side dishes, casseroles, sauces, etc. are prepared from such mushrooms. You can enjoy them almost all year round, because they can be frozen and pickled. However, do not forget that capricious forest fruits require special preparation. Before you begin the cooking and roasting process, read these tips:

• Preliminary preparation of mushrooms is very important. Rinse all fruits thoroughly, clearing them of grass, leaves, and midges. Trim off the basal part, roots, rotten areas, and then dry the washed fruits on a napkin. It is advisable to cut large mushrooms into pieces.
• To bring the mushrooms to readiness by frying them in a frying pan, it takes on average about 30 minutes. You can shorten the duration of the process by first boiling the fruits in salted water. Another significant factor is their size - the smaller it is, the faster the dish will be ready.
• To prevent mushrooms from becoming bitter and rubbery, do not leave them in the refrigerator for more than a day after picking. You cannot collect them immediately after prolonged heat or at the peak of the heat. You can remove the bitterness by soaking the fruits in cool water for 3-4 hours, and then boiling them with a little salt.

Video

Young potatoes with chanterelles (fried)

Fried chanterelles with potatoes

If you have collected chanterelles and are thinking about what you could make so delicious from these beautiful summer mushrooms, I suggest frying them with new potatoes.

This simple chanterelle dish makes a great dinner that can be served even without any meat. And so very satisfying.

I fried chanterelles with potatoes in vegetable oil, but if you have butter, don’t regret it, it will be even tastier. Just lick your fingers!

What you need for chanterelles with potatoes

for 4 servings(1 frying pan)

Young potatoes – 8 pcs. medium size;
Chanterelles – 1 bunch;
Onion – 1 head;
Vegetable oil for frying (or butter);
Salt;

The frying pan is large, with a lid. Diameter at least 26-28 cm

How to cook potatoes with chanterelles

Soak the chanterelles in cool water for 20-30 minutes (so that the sand and twigs come off), rinse, cut off what cannot be washed. Cut into large pieces if you find very large mushrooms;

Bring the water in a saucepan to a boil, add the chanterelles into it. Cook for 10-15 minutes. Drain the water;

Cut the onion into half rings or quarter rings. Fry in oil (0.5 cm layer) until softened and the first onion aroma appears. Add mushrooms. Fry over medium heat for about 15 minutes. A sign that the chanterelles are ready is that they become brighter, and the onions fade and decrease in volume, becoming inconspicuous among the red mushrooms. Add salt. Keep it on the fire for a couple more minutes. Transfer to another bowl.

While the mushrooms are frying: rinse the potatoes thoroughly (leave them in their skins). Cut into semicircles 2-3 mm thick.

add oil to the frying pan (1 cm layer), place on low heat; Once the oil has warmed up a little, add the potato slices. Cover with a lid with a hole (if the lid is solid, open it slightly). Fry over medium heat, stirring occasionally, moving layers;

When the fried potatoes are almost ready (try with a fork: almost soft or still elastic-crispy), open the lid, add mushrooms and onions. Taste and add salt. Mix. Bring until the potatoes are tender.

A full plate of delicious new potatoes and chanterelles)))

Features of cooking fried potatoes with chanterelles Do you need to cook chanterelles before frying?

If you have very clean chanterelles, you can skip the boiling step. Just wash and fry the mushrooms and onions (recipe).

What oil is best to fry chanterelles?

If you have butter, fried chanterelles will turn out much tastier if cooked in it. And if you fry potatoes, they taste better and come out better in vegetable oil. If you fry them together, you can use any of the oils or a mixture of them. Recipe and photo of chanterelles in butter.

There are always fewer cooked mushrooms left than fresh ones

Remember that when cooked, mushrooms significantly decrease in volume. Therefore, the volume raw mushrooms for a whole frying pan, it will turn out to be 2 times less.

Oh, how delicious it was!

Chanterelles are one of the most convenient types of mushrooms to collect, which are especially preferred by beginners and not the most zealous mushroom pickers. Firstly, it is difficult to confuse this mushroom with something and run into a poisonous analogue, so even small children can be trusted to collect chanterelles in order to introduce them to such an interesting and useful work. Secondly, chanterelles almost never have worms, and therefore, you can be sure in advance that your catch, after sorting through, will not end up in the trash bin. And finally, the most pleasant thing about the process of collecting chanterelles is that these mushrooms grow in large communities, so one cannot help but rejoice at the well-known fact that if you have already found one mushroom, you can easily collect a large basket in just half an hour.

In a good mushroom year, it is impossible to eat all the chanterelles collected in the forest, so the right decision would be to prepare these mushrooms for the winter for future use. To do this, the chanterelles need to be thoroughly washed and cleaned of sticky forest debris with your hands, after which the large mushrooms should be cut into smaller pieces. Then the mushrooms must be boiled, which will avoid the bitterness that sometimes appears when storing frozen chanterelles. Boil the mushrooms for 20 minutes after boiling, rinse with cold water and dry, blotting them with paper towels. It is convenient to package chanterelles prepared in this way in plastic bags or disposable containers in small portions of 300–500 grams, intended for preparing one dish, and put them in the freezer for storage. Since it is better to take very young mushrooms that have not yet opened for freezing, larger chanterelles should be used immediately :)

Although taste qualities Chanterelles do not shine with special delicacy, unlike some of their other forest counterparts, however, potatoes fried with these mushrooms have a unique summer aroma and create a special mood even in the cold season. Potatoes with chanterelles are prepared quite quickly and without much hassle and can serve as an excellent side dish for any meat dishes. In addition, this appetizing dish turns out to be completely self-sufficient and very filling, so when eaten with a vegetable salad or spicy homemade marinades, it can make up a complete meal and give you real pleasure. Try frying chanterelles with potatoes this way simple recipe, and you will certainly appreciate the forest aroma of this dish and its amazing bright taste!

Useful information How to cook chanterelles with potatoes - a recipe for fried potatoes with chanterelles in a frying pan with step-by-step photos

INGREDIENTS:

• 1.2 kg potatoes
• 800 g fresh or 300 g boiled chanterelles
• 120 g lard
• 1 large onion
• 3 teeth garlic
• salt, pepper

PREPARATION METHOD:

1. In order to deliciously fry potatoes with chanterelles, you first need to cut the lard into small cubes.

2. Place the chopped lard in a large frying pan or saucepan and melt over medium heat.

3. Peel the onions and garlic. Cut the garlic cloves into thin slices and the head onions– quarter-rings.

4. Place the onion and garlic in a frying pan with lard and fry over medium heat for 5 - 7 minutes until transparent.

5. Place the chopped chanterelles and cook for another 10 - 12 minutes until browned and a strong mushroom aroma appears. For this dish, you can also use frozen mushrooms, which must first be thawed and blotted with a paper towel to remove excess moisture.

Advice! During the harvest season, you can prepare chanterelles for the winter, collected with your own hands or purchased from mushroom pickers, so that at any time you can pamper your family with these fragrant forest gifts. Pre-boiled chanterelles are perfectly stored frozen until the next season, practically without losing their benefits and taste properties.

6. Peel the potatoes, cut into small cubes and add to the frying pan with the rest of the ingredients.
7. Season the dish with salt and pepper and cook over medium heat, stirring occasionally, for 15 - 20 minutes until the potatoes are ready.


Very tasty, rosy and aromatic potatoes with chanterelles must be eaten freshly prepared, sprinkled with your favorite herbs on top. Bon appetit!

How to make dietary potatoes with chanterelles

Of course, tasty and aromatic potatoes fried in lard, even with a strong desire, cannot be a dietary dish. However, this dish can be significantly lighter in terms of calories and reduce its fat and cholesterol content. To do this, first of all, you need to choose young potatoes, which contain less starch.

In addition, it would be a good idea to replace lard with high-quality refined vegetable oil. It will be enough to take 2 - 3 tablespoons of vegetable oil for frying, and this will reduce the amount of fat in the dish by 3 - 4 times, and will also completely remove harmful cholesterol from it.

To prepare fried potatoes with chanterelles, you will have to first boil and fry them. This is to free the mushrooms from excess moisture. We will add them at the very end, when serving. This way the potatoes will retain their crispness and will not have time to get soggy.

First, you need to thoroughly rinse the chanterelles in several waters to remove forest debris and sand.

Then place them in boiling, slightly salted water and boil for about 5 minutes. Place on a sieve and let as much excess water drain out as possible.

While the mushrooms are “drying”, peel the onions and cut them as desired - that’s how you like it, be it cubes or half rings.

Heat vegetable oil and fry the onion over medium heat until translucent golden brown.

Add boiled and dried chanterelles. Fry everything together for another 5-10 minutes, the time depends on the size of the mushrooms - the larger they are, the longer they will have to fry. Season with salt and pepper to taste. When ready, set aside for a while.

Now about the potatoes. It must be washed and then peeled - if possible, a very thin layer should be cut off, since it is under the peel that valuable substances for the body are found. minerals, proteins and vitamins. Let's save them as much as possible!

If these are young potatoes, then it will be enough to simply wash them thoroughly.

The peeled and washed potatoes now need to be cut into cubes or circles, there is absolutely no difference. The only obligatory condition is that these pieces should be as uniform in thickness as possible - this way they will be fried equally and at the same time.

Then the cut potato slices should be thoroughly rinsed with cold water, this way the starch will be washed off from the surface and the potatoes will not tend to “stick together”. After which the potatoes need to be dried, I simply wipe them dry with a clean towel.

The most delicious fried potatoes come from a heavy, cast-iron skillet; all because the heat is distributed evenly over its entire surface. But if there is no such thing, then you need to choose a frying pan with the thickest possible bottom, this will ensure uniform heating of the entire surface of the oil, and not just under a certain fire zone.

The frying pan must be well heated with vegetable oil. To check the temperature suitable for frying, you need to put a small slice of potato in the pan; If it starts to “sizzle” and fry right away, that means it’s time!

Lay out the potatoes in a layer of no more than two centimeters, stir immediately so that each slice is greased with oil; Reduce heat to medium.

There is no need to cover it with a lid; let it fry quietly until a golden crust forms on the bottom. And only then stir gently with a spatula to fry the other sides. To get softer potatoes at the end of frying, you can cover the frying pan with a lid, but if you like it drier, you shouldn’t cover it!

When the potatoes are fried on all sides, you need to salt them, add the quickly prepared chanterelles, stir and fry a little more - just so that the mushrooms “warm up”.

Serve immediately, sprinkled with fresh chopped greens on top. Dill, parsley, green onions - the choice here is purely individual, the main thing is that the greens are added after the salt, otherwise they will quickly wither. If desired, you can serve these potatoes with sour cream and fresh vegetables - a great addition!

That's all the wisdom, bon appetit!