Stewed potato with chanterelles in sour cream is a tasty and independent dish. Due to the fact that it is satisfying, they can have a delicious lunch or a hearty dinner. The recipes are about the same, but still there are differences. The main thing is to properly prepare the chanterelles. Then the dish will be just amazing.
The benefits of chanterelles. How to peel mushrooms
Chanterelles are well-known mushrooms. They are remembered due to their bright yellow and red color, as well as an interesting and specific form. It is noteworthy that in the composition of this type of mushroom there are substances that kill parasites. That is why it is very difficult to find foxes affected by worms. They also contain a huge amount of vitamin B. Who needs it? First of all, those who work on nervous work.
Cleaning chanterelles is very simple. Mushrooms, saving them from leaves and grass, should be put in cold water and rinsed thoroughly. If spots or darkening are located on them, they should be cut off or scraped off. If dirt gets under the hat, then gently wipe this place with a brush. And that’s it, mushrooms are ready for cooking.
Creamy Chanterelle Potatoes: Ingredients
Braised potato with chanterelles, the recipe of which is offered below, is quite high-calorie. If desired, you can replace the cream with milk with a fat content of 3.2 percent.
For this dish you need:
- 700 grams of potatoes;
- a glass of cream with a fat content of 10 percent;
- 300 grams of chanterelles peeled and washed;
- salt, as well as ground pepper to taste;
- butter, preferably cream, - 150 grams;
- garlic and onion.
Cooking: basic steps
Fifty grams of butter is sent to the pan. There they put onions, diced. It is fried until transparent. Now the chanterelles are being cut. If the mushrooms are small, then they can be left intact. Mushrooms are sent to the onion, salt this mixture. Prepare until the onions and mushrooms are fried on all sides.
Cream-based sauce is now being prepared. For this potato stew with chanterelles, you can also take a small amount of greens. Garlic is usually passed through a press or tinder on a grater. Cream, pepper, salt and greens, as well as already chopped garlic, are thoroughly mixed in one bowl.
Since stewed potatoes (with chanterelles) will go to the oven, you should choose heat-resistant dishes. At the bottom of it put butter, on it - potatoes, cut into cubes. Fried mushrooms are laid on top, then the final layer of potatoes. Now pour all the creamy sauce, which has already been infused. This dish takes about 45 minutes to cook.
Braised potato: with chanterelles, sour cream
For this dish you will need:
- a kilogram of mushrooms;
- 800 grams of potatoes;
- a pair of onions;
- 2 tbsp. l oil, odorless vegetable;
- 400 grams of sour cream with a fat content of 15 percent;
- on a bunch of dill and parsley.
Stewed potatoes, with chanterelles according to this recipe, are prepared for all housewives, even the most inexperienced.
The potatoes are peeled and sent to cook until cooked. It takes about fifteen minutes. When it is ready, the broth is not completely drained, leaving one cup of potato broth.
At this time, in a frying pan in vegetable oil, fry the onion, cut into small enough pieces, then add mushrooms to it. You need to wait until the water evaporates, and the mushrooms begin to change color to golden. Now you can add sour cream to the ingredients and salt the dish. After holding the mushrooms for about a couple of minutes, you can add coarsely chopped potatoes to the pan. Cook another five minutes.
If the dish has become too thick, then you can add the left decoction. When serving, this dish is sprinkled with herbs. If desired, you can add ground pepper.
Stewed potatoes with chanterelles, in sour cream or cream - this is a delicious dish. Someone uses it as a side dish, however, as an independent dish, it is also good.