Fried potatoes with chanterelles - how to cook deliciously in a frying pan using step-by-step recipes with photos

An experienced housewife is able to amaze her household with ordinary fried potatoes with chanterelles. For some reason, many are sure that the dish couldn’t be simpler: throw the mushrooms and vegetables into the frying pan, turn on the heat. After some time, a delicious dinner will appear on the table. Despite its simplicity, there are several ways to prepare a delicious dish. Mushrooms are fried with onions, sour cream, mayonnaise, and cream is added.

If you become the owner of a treasure in the form of a basket with chanterelles, quickly sort through the mushrooms and run to the stove.

What's good about chanterelles? Going through them is a pleasure. They are never wormy. Scientists studying the benefits of the gifts of quiet hunting have identified an amazing feature - unlike most of its relatives, it does not accumulate radiation. It has also been proven that they contain a substance that destroys the hepatitis virus.

To completely amaze you, I will say that thanks to the forest gift you will replenish your body with carotene, which has a beneficial effect on vision. In addition, orange mushrooms act similarly to antibiotics, only of natural origin.

But above all, the dishes are amazingly delicious! Meaty, crispy, elastic! There are few cooking rules, the dishes cannot be spoiled. All you have to do is choose a recipe and get started.

Attention! Using all the proposed options, you can prepare delicious dishes from mushrooms frozen for the winter.

How to cook chanterelles with potatoes in a frying pan

As soon as the mushroom season begins, new dishes containing these unique products appear on the tables. Chanterelle mushrooms are considered one of the healthiest, but in order to take advantage of all the substances contained in them, it is important to cook them correctly. The potatoes are fried in the same pan or cooked separately and then mixed. At the end of cooking, small potato pieces with mushrooms can be poured with sauce, seasoned with your favorite spices or dill.

Food preparation

Fried potatoes with chanterelles, no matter how they are prepared, require several stages of processing the ingredients. There are two main ones here – mushrooms and potatoes. How you prepare your food for cooking directly affects the taste of the final dish . The following points should be paid attention to:

The mushrooms must be filled with cold water and wait until the forest debris leaves them: twigs, leaves, etc. Next, they are washed thoroughly so that no dirt remains on them. At the next stage, the red mushrooms need to be peeled and cut.
It's easier with potatoes! There is no need to soak it, just wash and clean it. Potatoes are cut depending on the recipe: small cubes, large strips or slices.

Do I need to boil chanterelles before frying?

Every housewife has her own opinion regarding certain cooking options. Many people argue whether it is necessary to boil them before frying chanterelles and potatoes. It is difficult to reach a compromise here. This is unlikely to affect the taste of the finished dish, but cooking can take away the nutrients. If you plan to also prepare broth, cook the mushrooms for about 30 minutes. This way you will get two dishes at once. In other cases, start the frying process after washing the mushrooms with running water.

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Interesting facts about the dish

Chanterelles taste best when combined with potatoes. Mushroom pulp is unique in terms of beneficial properties.

For example:

Mushroom pulp does not harbor worms and beetles, as it contains quinomannose, a natural substance that kills helminths, eggs and parasites. The substance is destroyed by heat treatment.
Mushrooms contain ergosterol, a substance that actively cleanses liver cells, and trametonolinic acid successfully prevents the risks of hepatitis. Chanterelles have immunostimulating and antitumor properties.
The bright orange color of the mushroom is due to its high (5 times more than carrots) carotene content, which has a positive effect on vision.

This simple dish has a rich history and wide popularity around the world:

In Mexico, the Himalayas and some areas of Africa, chanterelles are not used not only in cooking, but also for making cosmetics for skin and hair care.
In California, the Big Sur Chanterelle festival is held annually, where eminent chefs compete in the most original recipe for a chanterelle dish.
In the 17th century in European countries, chanterelles were considered a delicacy and were served at the royal court. In the 20th century, mushrooms were grown on an industrial scale and grew in forests in colonies from year to year.

Potatoes with chanterelles are considered a high-calorie dish. The energy value differs depending on the cooking method:

Cooking option	Energy value, kcal/100g
Classic version	251
With cheese	260
With sour cream	250
With cream	276

You can reduce the calorie content slightly by blotting off excess oil with a napkin.

Classic recipe

Time: 40 minutes.
Number of servings: 7 persons.
Calorie content: 181 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

It's hard to imagine more compatible foods than fried potatoes and mushrooms. They seem to be made for each other, but do not exclude the addition of other delicious ingredients. In the classic version, it is permissible to use finely chopped onion. Fried potatoes with chanterelles in a frying pan will turn out with a golden crust if you do not cover it with a lid.

Ingredients:

potatoes – 0.5 kg;
mushrooms – 0.5 kg;
garlic – 5 cloves;
salt – ½ tsp;
pepper – ½ tsp;
vegetable oil – 2 tbsp. l.

Cooking method:

Sort out the forest mushrooms. After cleaning them of debris, they are filled with cold water and then washed.
Place the chanterelles in a colander, dry, and cut into slices.
The garlic is finely chopped or passed through a press.
Fry chopped garlic with mushroom slices in a large frying pan. You can cover it with a lid for flavor.
Next, you need to peel the potatoes and cut them into cubes. Pour into a hot frying pan and stir.
Salt and pepper the dish closer to the potatoes being ready.

Chanterelles fried in sour cream with potatoes

This rustic recipe is considered a classic among pan-fried mushrooms. a few more recipes if you take a look at another article.

We take:

Mushrooms – 600 gr.
Potatoes – 6-7 pieces.
Bulb.
Sour cream – 150 ml.
Vegetable oil, pepper, herbs, salt.

Recipe:

Heat the oil in a frying pan, add the cleaned and chopped chanterelles.
Fry until the liquid has evaporated and the mushrooms are browned. Pepper, add salt, pour sour cream.
Simmer together for about five minutes.
Fry the potatoes separately. To cook with sour cream, it is better to fry it and cut it into slices.
Add the chanterelle to the pan and stir. Fry for an additional few minutes. Cover with a lid and remove from the stove.
It is advisable to keep the dish covered for a while, about 5 minutes, no more, so that the potatoes are saturated with the mushroom flavor.
When serving, sprinkle with finely chopped herbs.

With sour cream

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content: 209 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Any dish with the addition of sour cream turns out more tender and creamy. This option can hardly be classified as dietary, but many will like this recipe. Sour cream will play the role of a sauce here, linking the flavor notes of the main components together . It will also be possible to avoid dryness, which may appear after frying, because a significant proportion of the juice will be lost from the mushrooms.

Ingredients:

large potatoes - 6 pcs.;
chanterelles – 450 g;
sour cream – 2 tbsp. l.;
salt – ½ tsp;
butter – 50 g.

Cooking method:

Soak the mushrooms and start peeling the potatoes.
Cut the potatoes into strips.
The mushroom ingredient must be washed and cut into large pieces.
Heat a frying pan, add oil, mushrooms and try to evaporate the juice.
Add potatoes and cook over medium heat, stirring occasionally.
Add some salt. Add sour cream.
Place the dish on a plate.

With meat

Time: 35 minutes.
Number of servings: 4 persons.
Calorie content: 244 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Fried potatoes with chanterelles may seem insufficiently nutritious to men who are accustomed to eating heartier meals. In addition, some simply cannot imagine their life without meat. It will not spoil the taste of fried potatoes at all, and chanterelles will go well with it. Since the main course is cooked quickly, the meat requires pre-cooking to avoid toughness.

Ingredients:

pork – 350 g;
mushrooms – 160 g;
peeled potatoes – 750 g;
vegetable oil – 2 tbsp. l.;
salt – ½ tsp.

Cooking method:

Cut the meat into small slices, potatoes into cubes, and prepared mushrooms into strips.
Place the meat on a hot frying pan and fry for 2 minutes.
Add mushroom strips, cook for 2 minutes.
No layers are required, so after adding the potatoes, mix everything together.
After 18 minutes, add salt and cook until done.

Recipe with onions

Time: 45 minutes.
Number of servings: 8 persons.
Calorie content: 163 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Onions make you cry, but not because they taste bad. This is exactly what the onion can boast of! The bittersweet flavor will perfectly complement fried chanterelles with potatoes. It is important not to spoil the structure of the vegetable: small pieces should crunch and not be soft . You can fry the onions in the same pan with the mushrooms or cook them separately.

Ingredients:

mushrooms – 600 g;
potatoes – 0.5 kg;
onions – 2 pcs.;
vegetable oil – 2 tbsp. l.;
spices – 1 tsp.

Cooking method:

The chanterelles must be thoroughly washed and rid of debris.
Chop the onions finely and throw them into a heated, oiled frying pan.
Add large mushroom strips to the onion. Mushrooms are fried until more moisture evaporates.
Chop the peeled potatoes into slices and mix with the onion and mushroom mixture.
Add spices, bring to readiness.

With cream

Time: 35 minutes.
Number of servings: 5 persons.
Calorie content: 221 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Fried potatoes with chanterelles are difficult to ruin with an inappropriate ingredient. However, cream will not be like that. Although they will transform a classic dish beyond recognition, this will only have a positive effect on the taste. If you want to preserve the beautiful crust of your fried potatoes and prevent them from turning into mashed potatoes, you need to add cream at the last stage of cooking.

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Ingredients:

peeled potatoes – 730 g;
cream – 250 ml;
chanterelle mushrooms – 420 g;
garlic – 3 cloves;
onion – 1 pc.;
salt – ½ tsp;
butter – 50 g;
greens – 100 g.

Cooking method:

Add finely chopped onion and garlic to an oiled frying pan.
Cut clean mushrooms into strips and place in a frying pan.
Add salt and mix.
Place potato wedges. Cook until crusty.
Without leaving the stove, mix the cream with herbs in a bowl. Pour the sauce into the dish. Cook for another 5 minutes.

How to properly fry frozen chanterelles so that they don’t become bitter: frying secrets

After defrosting fresh mushrooms and cooking them, bitterness appears. It's quite normal.

Adviсe:

Before freezing, try to soak the chanterelles for an hour in cold water, and then boil for 15 minutes
If you have frozen fresh chanterelles, after defrosting, be sure to boil them, changing the water several times
Add butter while frying. It will give the dish a creamy and delicate taste.

How to properly fry frozen chanterelles so that they don’t become bitter: frying secrets
As you can see, chanterelles are very unusual and bright mushrooms. They also have a spicy taste and aroma.

With Chiken

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content: 193 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Chanterelles are dense mushrooms that soften significantly only if they are boiled. Their structure is similar to boiled or fried chicken breast. If using meat in fried potatoes with chanterelles is unacceptable for you due to the increased calorie content, then a recipe with chicken is ideal . It is a little inferior in terms of satiety, and in terms of taste it is not inferior at all.

Ingredients:

chicken breast – 4 pcs.;
potatoes – 6 pcs.;
mushrooms – 300 g;
onion – 3 pcs.;
sour cream – 150 g;
salt – ¼ tsp;
pepper – ¼ tsp;
sunflower oil – 2 tbsp. l.

Cooking method:

Fry the potato cubes. Season once browned.
Chop the onion finely, and chop the breast and mushrooms into equal medium-sized pieces.
Fry the onions and meat with mushrooms separately. At the end, add sour cream.
Before serving, transfer the potatoes and mix everything well.

Preparing chanterelles for frying with sour cream and potatoes

Before frying mushrooms, they should be properly prepared. Raw materials from the forest or from the store must be thoroughly washed and cleaned.

Step-by-step process for preparing chanterelles:

If the raw material is dry without dirt, you need to cut off the edge of the stem that was in the ground and tap the head with the back of the knife.
Rinse the mushrooms under running cool water.
Do not soak, as the pulp becomes saturated with liquid, like a sponge, and loses its unique crunch.
Chanterelles, compared to other mushrooms, are cleaner in terms of bacteria content, but if there are concerns, it is better to boil the raw materials in salted water for a minute.
Strain and dry with a waffle towel.
Cut large specimens into medium pieces, and leave small mushrooms whole.

With frozen chanterelles

Time: 40 minutes.
Number of servings: 8 persons.
Calorie content: 210 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

The idea of storing food for the winter has been around for a long time and still thrives in most families. If you are a fan of walking through the forest to pick a whole basket of delicious red mushrooms, then you will also have to learn how to make preparations. Fried chanterelles after gentle defrosting at room temperature do not taste much different from freshly picked ones.

Ingredients:

frozen mushrooms – 0.5 kg;
potatoes – 1 kg;
garlic – 4 cloves;
onion – 1 pc.;
vegetable oil – 2 tbsp. l.;
salt – ½ tsp;
parsley – 50 g.

Cooking method:

Let the mushroom component thaw and cook for a quarter of an hour.
Fry finely chopped onion until transparent.
Add chopped mushrooms to onions. Add salt and fry, stirring.
Fry the potato strips separately.
Combine potatoes with remaining ingredients. Add garlic and parsley.

INGREDIENTS

Chanterelles 500 Gram
Onions 2 pieces
Potatoes 6 pieces
Salt To taste
Pepper To taste
Vegetable oil To taste

Wash the chanterelles thoroughly and clear them of forest debris. Then you need to boil the mushrooms in salted water, this will take you 15-20 minutes. Finely chop the onion and fry in vegetable oil until soft, then add the chanterelles to the pan, add salt and pepper. Fry for 15 minutes, stirring constantly.

While the chanterelles are frying, boil the potatoes in salted water, drain the finished potatoes and add them to the frying pan, mix and fry everything together for another 2-3 minutes.

With stew

Time: 45 minutes.
Number of servings: 5 persons.
Calorie content: 195 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Most dishes that include stew are called bachelor dishes, because even a man who has had no previous success in cooking can prepare them. Fried potatoes with chanterelles and this product are not much inferior in satiety to a dish containing fresh meat. Due to the fat content, the dish will not turn out dry, but it will be contraindicated for those on a diet .

Ingredients:

potatoes – 8 pcs.;
stew - 1 can;
chanterelle mushrooms – 300 g;
tomato – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
salt – ¼ tsp;
vegetable oil – 2 tbsp. l.

Cooking method:

Let the potatoes cook.
Simmer chopped onions and carrots in a frying pan over medium heat.
Chop the processed mushrooms and add to the pan.
Grate the tomato and add to the mushrooms and vegetables.
Transfer the stew to the pan and season.
Cut the boiled potatoes and add to the rest of the ingredients. Cook until nicely crusted.

Fried new potatoes with chanterelle mushrooms

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content: 189 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Young potatoes are always tastier than old ones: they are worth waiting for a new harvest for. Even if you simply fry the potatoes in a small amount of vegetable oil and sprinkle with herbs, it will be an excellent option for dinner. Sliced chanterelles will only enhance the dish with their flavor notes and beautiful appearance, as if straight out of a culinary magazine photo.

Ingredients:

mushrooms – 300 g;
potatoes – 5 pcs.;
garlic – 4 cloves;
onion – 1 pc.;
sour cream – 4 tbsp. l.;
butter – 50 g;
salt – 1/4 tsp.

Cooking method:

Boil clean mushrooms.
Fry chopped onion and garlic in a frying pan.
Separately, fry the potato strips.
Add chopped mushrooms and sour cream to the onion-garlic mixture. Add some salt. Cook for 10 minutes.
Mix with potatoes. Cook for another 5 minutes.

How to fry chanterelle mushrooms with mayonnaise and cheese

Nowadays, sour cream is increasingly being replaced with mayonnaise. In Europe, chanterelles are also eaten and even specially grown. They say that the French invented the method of cooking with sauce. I give the amount of ingredients by eye, I’m sure your intuition will not let you down.

Take:

Chanterelles.
Hard cheese.
Potato.
Mayonnaise.
Bulb.
Salt, oil, dill.

Fry:

You can first boil the chanterelles and then put them in a frying pan. But, as I wrote above, you can skip this step.
After the liquid has completely evaporated, add the diced onion.
Next add the potatoes cut into strips. Continue frying, stirring the contents as needed.
When you see that the dish is almost ready, sprinkle with finely chopped herbs and salt.
Place mayonnaise, spread it over the entire surface, sprinkle with coarsely grated cheese.
Fry for a few minutes on the stove. Or place in the oven and hold at 180°C until the top of the dish is browned.

Secrets of preparing a delicious dish - advice from chefs

Any housewife has a range of culinary knowledge that is inaccessible to others. Fried potatoes with chanterelles are easy to prepare, but there are several secrets here:

Cut the potatoes using the chosen method, rinse them to remove starch under running water. Get rid of excess liquid.
It is imperative to sort out the chanterelles from the garbage, simultaneously getting rid of spoiled and unsuitable mushrooms.
If you want to achieve fried ingredients with a beautiful crust, and not just stew them, add salt not immediately, but after browning.

Useful tips and tricks

Chanterelles with potatoes fried until golden brown in a frying pan will turn out tastier if you take into account the nuances and secrets of creating the dish when cooking.

For example:

If you add a handful of porcini mushrooms to the chanterelles, the dish will be richer and more aromatic.
It is important not to overdo it with spices so that they do not “kill” the specific smell of chanterelles. Optimal additives: garlic, a mixture of Provençal herbs and pepper.
Soaking dried chanterelles in milk will improve their taste.
To make the potato pieces crispy, it is better to pre-soak the tubers in water, and after cutting, dry them well so that no moisture remains.
It is better to salt fried potatoes not immediately, but after frying.

Chanterelles with potatoes, fried until golden with onions and other vegetables, are rich in flavor. The potato pieces remain fried, and the mushrooms acquire a pleasant aroma from the sour cream or cream sauce. A light addition of spices will add piquancy to the treat, and chopped herbs will refresh and complement the taste of the mushroom delicacy.