Very beautiful-looking golden mushrooms with a funny name - chanterelles, also very tasty. They are often used in cooking as an independent dish, frying, pickling, salt, and as a component of more complex and sophisticated recipes.
It is necessary
- - 400 ml of low-fat cream;
- - 20 ml of vegetable oil;
- - 500 g of fresh chanterelle mushrooms;
- - 400 g of potatoes;
- - 1 PC. carrots;
- - 20 g of parsley;
- - 20 g of dill greens;
- - 1 PC. bulb;
- - 5 g of black ground pepper;
- - 5 g dry garlic;
- - salt to taste.
Instructions
Step 1
Rinse the mushrooms in warm water. It is best to pre-soak the mushrooms for 2 hours and then rinse. If the mushrooms are large enough, cut them into several pieces, small ones can be cooked immediately. In a little salted water, bring the mushrooms to a boil and cook for 15-20 minutes.
Step 2
Wash and peel potatoes, onions and carrots. Cut the potatoes into very small cubes and cook them separately.
Step 3
Finely chop the onion and fry in a well-heated skillet until golden brown. Grate the carrots on a fine grater and fry with the onions. Chop the herbs finely. Pour cream and onion with carrots and add herbs and spices, without boiling, cook for 15-20 minutes.
Step 4
Add boiled mushrooms and potatoes to the mixture. Let the mixture sit for 30 minutes and serve.
