Delicious and hearty dish, which can be cooked in the post. Also, the dish can be an excellent garnish for meat.
Ingredients
Potatoes – 700 g
Chanterelles frozen – 300 g
Onion – 2 pcs.
Provencal herbs – to taste
Salt, pepper – to taste
Sunflower oil – for frying
Cooking process
I suggest preparing a very tasty and fragrant dish of chanterelles with potatoes in the oven. My mother-in-law gave the mushroom pickers chanterelles, but they did not have the opportunity to transfer them at once, so she froze them and, if necessary, gave them to me. Of course, with a forest mushroom any dish becomes more delicious. Potato with chanterelles can be quite an independent dish, but it can also become a side dish for meat or poultry. As an independent dish, potatoes with chanterelles can be served in fasting.
To prepare chanterelles with potatoes in the oven, prepare the necessary ingredients from the list. Chanterelles, before cooking, you must necessarily unfreeze.
Wash potatoes and clean, then dry.
With a bow remove the husk, rinse and cut into half- or quarter-rings.
In a frying pan, heat the sunflower oil, lay out the defrosted chanterelles and cook until all the liquid has evaporated, then add onion, salt and pepper. Slightly fry together.
Cut the potatoes into slices, add salt, add Provence herbs or other seasoning to your taste. Add the fried mushrooms with the onions together with the butter. If the oil is low, then add a couple more spoons, otherwise the potatoes will turn dry.
In the baking dish, shift the potatoes with chanterelles and level. Cover the form with foil.
Bake the potatoes with chanterelles in the oven, preheated to 180 degrees, 40 minutes, then remove the foil and bake for another 20-25 minutes.
Ready meals can be sprinkled with greens and served in portions.
Bon Appetit!
Chanterelles with potatoes in the oven
Delicious and hearty dish, which can be cooked in the post. Also, the dish can be an excellent garnish for meat.
Ingredients
Potatoes – 700 g
Chanterelles frozen – 300 g
Onion – 2 pcs.
Provencal herbs – to taste
Salt, pepper – to taste
Sunflower oil – for frying
Cooking process
I suggest preparing a very tasty and fragrant dish of chanterelles with potatoes in the oven. My mother-in-law gave the mushroom pickers chanterelles, but they did not have the opportunity to transfer them at once, so she froze them and, if necessary, gave them to me. Of course, with a forest mushroom any dish becomes more delicious. Potato with chanterelles can be quite an independent dish, but it can also become a side dish for meat or poultry. As an independent dish, potatoes with chanterelles can be served in fasting.
To prepare chanterelles with potatoes in the oven, prepare the necessary ingredients from the list. Chanterelles, before cooking, you must necessarily unfreeze.
Wash potatoes and clean, then dry.
With a bow remove the husk, rinse and cut into half- or quarter-rings.
In a frying pan, heat the sunflower oil, lay out the defrosted chanterelles and cook until all the liquid has evaporated, then add onion, salt and pepper. Slightly fry together.
Cut the potatoes into slices, add salt, add Provence herbs or other seasoning to your taste. Add the fried mushrooms with the onions together with the butter. If the oil is low, then add a couple more spoons, otherwise the potatoes will turn dry.
In the baking dish, shift the potatoes with chanterelles and level. Cover the form with foil.
Bake the potatoes with chanterelles in the oven, preheated to 180 degrees, 40 minutes, then remove the foil and bake for another 20-25 minutes.
Ready meals can be sprinkled with greens and served in portions.
Bon Appetit!