Every housewife loves to cook Russian dishes: borscht, chicken noodles, fried potatoes.
However, potatoes baked in the oven with chanterelles are especially appreciated in home cooking. The dish can be varied by adding sour cream, cream, meat and even vegetables. Although there are many recipes for cooking chanterelles with potatoes in the oven, this article will talk about the most popular and in demand. It is worth saying that the dish can be baked in a sleeve, in pots, or simply in a large form for the whole family.
Similar video recipe “Pork with chanterelles”
- Pork pulp 500 g
- Frozen mushrooms 130 g
- Onion 1 pc.
- Vegetable oil for frying
- Sour cream 250 g
- Salt to taste
- Black pepper to taste
- You will need
: 1 hour 20 minutes. - Geography of the dish
: Ukrainian - Main Ingredient
: Pork Pulp - Type of dish
: Lunch
For cooking we will need the products indicated in the list.
Cut the meat into pieces and fry in a frying pan with heated oil until golden brown.
Add onion, cut into quarter rings, to the meat.
Then add chanterelles, we have them boiled.
Fill with hot water and simmer until the meat is cooked.
The water has almost all evaporated. If the meat is not ready yet, add a little more water.
If you have store-bought sour cream, it may curdle. Before adding, add 1 tsp to it. flour and mix well, only then add to the meat and mushrooms. Good homemade sour cream does not curdle. Simmer with sour cream for several minutes.
Roast is a traditional dish of Russian cuisine. This is fried meat with a golden crust, soft and tender. Traditionally, roast was cooked in Russian ovens, however, it can be safely cooked in a frying pan.
Meat and mushrooms are made for each other. So why not make a delicious roast, say, with chanterelles! These red mushrooms will be a great addition to any meat!
Delicious roast with wild mushrooms is a complete lunch for the whole family. Well, very tasty!
Cooking roast pork with mushrooms
First, let's prepare the products. Peel the onion and cut into strips.
Cut the pork into small random pieces. Salt and pepper to taste.
Wash the chanterelles thoroughly and chop them finely.
In a preheated frying pan with vegetable oil, fry the onion until transparent. Add the meat and fry together until lightly browned.
Now is the time to add chanterelles to the meat. Fry together for 7 minutes.
Add salt and pepper and thyme to taste. Stir. If necessary, add a little water to the roast and simmer the meat until tender.
Serve the finished roast with chanterelles with boiled potatoes or your favorite side dish. Bon appetit!
Selection and preparation of ingredients
The choice of ingredients should be taken very seriously. The selected products will help create a future delicacy. Before you start cooking, rinse the meat in cold water. Under no circumstances should it be soaked, as this will cause it to lose its taste. Chanterelles should be peeled, washed and boiled in salt water for 15 minutes.
Did you know? When switching to proper nutrition, you should not exclude pork, as it contains less fat than beef or lamb.
Recipe 2, step by step: fried potatoes with chanterelles and lard
- 1.2 kg potatoes
- 800 g fresh or 300 g boiled chanterelles
- 120 g lard
- 1 large onion
- 3 teeth garlic
- salt pepper
In order to deliciously fry potatoes with chanterelles, you first need to cut the lard into small cubes.
Place the chopped lard in a large frying pan or saucepan and melt over medium heat.
Peel the onions and garlic. Cut the garlic cloves into thin slices, and the onion into quarter rings.
Place the onion and garlic in a frying pan with lard and fry over medium heat for 5 - 7 minutes until translucent.
Add 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.
Peel the potatoes, cut into small cubes and add to the frying pan with the rest of the ingredients.
Season the dish with salt and pepper and cook over medium heat, stirring occasionally, for 15 - 20 minutes until the potatoes are cooked.
Very tasty, rosy and aromatic potatoes with chanterelles must be eaten freshly prepared, sprinkled with your favorite herbs on top. Bon appetit!
Mashed potatoes with chanterelles
onegreenplanet.org
Ingredients
- 250 g chanterelles;
- 5–6 sprigs of basil or any other herbs;
- 2–3 tablespoons of vegetable oil;
- salt - to taste;
- 700 g potatoes;
- water - for cooking;
- 200 ml milk;
- 1 tablespoon butter;
- pepper - to taste.
Preparation
Cut the chanterelles into halves or quarters. Chop the greens.
Heat oil in a frying pan over medium heat. Salt the mushrooms and fry for 20–25 minutes.
Meanwhile, peel the potatoes and cut into large pieces. Boil in salted water for 12–15 minutes. Then drain the water and return the pan to the stove for another minute or two to evaporate any remaining moisture. Add warm milk, butter and puree using a masher or blender.
Place the mushrooms on or mix with mashed potatoes. Sprinkle with herbs and pepper.
Prepare
