Young potatoes and the first chanterelles opening the mushroom season will help you feel the spicy taste of the beginning of summer. This simple and easy-to-prepare dish will delight you with its rich taste and aroma.
You will need:
- chanterelles - 300 g;
- onion - 1 pc;
- garlic - 2 cloves;
- potatoes (medium) - 6-8 pcs;
- fresh parsley - 1 bunch;
- olive oil - 100 ml;
- butter - 50 g;
- salt, black pepper, ground paprika.
Preparing potatoes
Rinse young potatoes well under running water. Scrub it well with a stiff brush or leave it in the "uniform". Cut the potatoes into quarters or large strips. Put it in a deep bowl, add salt, a pinch of black pepper and paprika, olive oil and mix well.
Before frying potatoes, you can pre-boil them slightly in salted water. It is better to put young potatoes in boiling water.
Heat a skillet well, preferably with a non-stick coating, and place the potatoes on top of it. Reduce fire to medium. Fry the potatoes, stirring occasionally, but not very often so that they can brown. After 15-20 minutes, cover the pan with a lid so that the potatoes are cooked through. Check the readiness with a fork, breaking the piece in half.
Mushroom preparation
Trim the roots of the chanterelles and soak for 15-20 minutes in cold water to remove the sand. Rinse the mushrooms lightly and place them on a towel to drain off excess water. If the mushrooms are not very dirty, simply scrub them with a soft brush or paintbrush. Cut large and medium mushrooms lengthwise, leave small ones whole. For large mushrooms, the legs can be cut off.
Preheat the non-stick skillet well and pour in about 5 tablespoons. olive oil. Place the chanterelles in a skillet, add a good pinch of salt, black pepper, and gently stir or shake the skillet several times. The pan should be well-heated so that the mushrooms are fried and not stewed. But do not overdo it so that nothing burns. When frying, mushrooms are significantly reduced in volume.
After 5-10 minutes, add finely chopped garlic to the mushrooms, stir and fry for about 10 minutes more. At the end of cooking, add butter, diced in small cubes, and remove from heat.
At the end of frying, 1 tsp can be added to the mushrooms. freshly squeezed lemon juice or 200 ml heavy cream.
Coarsely chop fresh parsley, sprinkle with mushrooms and stir. You can also add finely or coarsely chopped green onions. Put the fried chanterelles in a frying pan with potatoes and mix gently. You can put potatoes on a large platter, put mushrooms on top and pour low-fat sour cream or natural yogurt over them.
If you are afraid that the mushrooms and potatoes fried separately will be a very fatty dish together, then boil the chanterelles in slightly salted water and add them to the potatoes in the middle of cooking.
It will also be very tasty if you sprinkle the potatoes with chanterelles with grated cheese and bake them in the oven until golden brown.
