Chanterelle mushrooms with potatoes: photos and recipes for cooking in the oven, slow cooker and in a pan

Chanterelle mushrooms with potatoes are an excellent combination of tasty and satisfying products for a traditional Russian dish. Such a classic of the genre can be appropriate for the holidays and for the everyday menu of the whole family.

There are many variations showing how you can cook potatoes with chanterelles. The mushroom dish can be cooked in a pan, in the oven, in a slow cooker, using fresh, pickled and frozen fruit bodies. Mushrooms and potatoes can be diluted with meat, cheese, sour cream, herbs and various spices.

How to fry potatoes with chanterelles and onions

Frying potatoes with chanterelles in a pan is quite simple and quick, because the main thing is to follow the step-by-step instructions. Such a versatile mushroom dish turns out to be excellent in taste.

700 g fresh chanterelles;
1 kg of potatoes;
300 g of onions;
Vegetable oil - for frying;
Salt and a mixture of ground peppers - to taste;
3 tbsp. l. chopped dill and / or parsley.

Cooking fried potatoes with chanterelles according to a recipe with a photo can help all novice cooks:

Peel the chanterelles, boil in salted water, put on a wire rack and leave to drain.

Peel the potatoes from the top layer, wash and cut into cubes.

Remove the top layer from the onion, cut into half rings.

Put the chanterelles cut into pieces in a preheated pan with vegetable oil and fry until golden brown.

Fry half rings of onion in a separate frying pan until caramelized.

Fry the potato sticks separately in vegetable oil until golden brown.

Combine mushrooms, potatoes and onions in one deep frying pan, season with salt and sprinkle with a mixture of ground peppers.

Stir gently so as not to break the potatoes, sprinkle with herbs, cover and simmer over low heat for 10 minutes. Serve as a side dish for meat or as an independent dish.

Fried potatoes with chanterelles in sour cream in a pan: a recipe with a photo

Fried potatoes with chanterelles in sour cream are rich in taste and tender in consistency. This dish can be served both for the festive table and for everyday use.

500 g of potatoes and onions;
1 kg of boiled chanterelles;
500 ml sour cream;
Salt to taste;
Vegetable oil - for frying;
1 tbsp. l. paprika;
1 PC. bay leaf;
2 carnations.

A step-by-step recipe with a photo will help you cook potatoes with chanterelles, fried in sour cream in a pan.

After boiling, the chanterelles are cut into pieces and put in heated oil, fried until the liquid evaporates. Add onion cut into thin rings, add a little oil and fry until caramelized.

Boil the potatoes in a peel until tender, leave to cool, peel and cut into rings, add to onions and mushrooms, salt, sprinkle with paprika, add bay leaves and cloves.

Pour in sour cream, mix well, cover with a lid and simmer over low heat for 10 minutes. When serving, the bay leaf should be removed from the dish.

Oven baked potatoes with chanterelles and cheese

Potatoes baked in the oven with chanterelles and cheese acquire a delicious golden brown crust, which gives the dish a special piquancy.

1 kg of potatoes;
700 g of boiled chanterelles;
200 g of hard cheese;
3 pcs. white onions;
250 ml mayonnaise;
Vegetable oil - for frying;
Basil greens;
Ground black salt and pepper - to taste.

Cook potatoes with chanterelles in the oven according to the steps described below.

Turn on the oven to heat up to 180 ° C.
Cut the boiled mushrooms into pieces, fry in vegetable oil for 10 minutes.
Peel potatoes and onions, cut: onion into thin rings, potatoes into thin slices no more than 3 mm thick.
Put some of the potatoes in a greased baking dish, onion on top, then fried mushrooms.
Spread the potato slices with the top layer, season with salt to taste, sprinkle with ground black pepper.
Grease liberally with mayonnaise and place in a preheated oven for 40 minutes.
Take out the dish, sprinkle the surface of the baked dish with grated cheese on a coarse grater and put it back in the oven.
Bake for another 30 minutes, checking the readiness of the dish with a toothpick.
Before serving, garnish the potatoes with chanterelles with chopped herbs.

Recipe for cooking chanterelles baked with potatoes and chicken in sour cream

The recipe for cooking chanterelles baked with potatoes and chicken is a worthy option for festive feasts. It must be said that chicken meat is considered an ideal addition to mushrooms and potatoes.

500 g of potatoes and chicken;
700 g of boiled chanterelles;
200 g onions;
4 cloves of garlic;
300 ml sour cream;
100 g of hard cheese;
200 ml mayonnaise;
Parsley;
Salt to taste;
Vegetable oil - for frying.

Wash the potatoes and cut into thin slices, season with salt to taste and place in an even layer on a greased baking sheet.
Cut the chicken into pieces, beat off a little, season with salt, crushed garlic and put the potatoes on top.
Cut the mushrooms into slices, fry in oil until golden brown and lay on top of the chicken.
Mix sour cream, grated cheese and mayonnaise, add salt to taste (if necessary), then whisk a little.
Spoon the sauce on the surface of the meat and send it to the oven preheated to 180 ° C.
Bake for 60 minutes, garnish with chopped parsley when serving.

Potatoes with chanterelles and apples in sour cream, baked in the oven

In addition to potatoes baked with chanterelles in sour cream, you can take sweet and sour apples, which will give the dish special flavors. Such an affordable and satisfying delicacy can always be prepared for dinner, gathering the whole family at one table.

1 kg of potatoes;
700 g of boiled mushrooms;
3 onion heads;
400 ml sour cream;
200 g of processed cheese;
4 sweet and sour apples;
A pinch of ground cinnamon;
Salt and ground black pepper to taste;
Vegetable oil.

By following the step-by-step recipe, you can prepare a delicious dish.

Fruit bodies are cut into slices, combined with onion, cut into half rings and fried in oil until golden brown.
The potatoes are peeled, cut into slices, and then fried in a small amount of oil until tender.
Grease a baking sheet with oil, lay out the potatoes, add a little salt.
Then spread the mushrooms and onions, add a little salt and pepper.
The apples are peeled, cut into cubes or cubes and mixed with cinnamon, spread with the top layer.
Sour cream is mixed with grated cream cheese and spread on the surface of the apples with a spoon.
Put in a hot oven and bake for 40 minutes. at a temperature of 180 ° C.

Potatoes with chanterelles in sour cream, stewed in the oven with the addition of apples, will appeal not only to adults, but also to children.

Casserole with chanterelles, potatoes and minced meat in the oven

Casserole with chanterelles and potatoes, cooked in the oven, will appeal to all your household members, as it has important properties: fast, inexpensive and tasty. Try to cook this dish and see how delicious and juicy it is.

700 g of potatoes and boiled chanterelles;
500 g minced meat (any);
3 onions;
1 carrot;
200 g of cheese;
150 g butter;
200 ml of milk;
3 chicken eggs;
Spices for minced meat;
Salt to taste;
Ground black pepper.

Casserole with chanterelles, potatoes and minced meat is prepared step by step.

Minced meat is fried in a pan in oil until cooked, spices for minced meat are added, then the mass is thoroughly mixed.
The onions are fried in oil until caramelized and added to the minced meat.
The potatoes are peeled, washed in water and cut into strips.
The carrots are grated, fried in oil until tender, and diced chanterelles are also added there.
Everything is fried for 15 minutes, a little salt to taste and sprinkled with ground black pepper.
The potatoes, cut into strips, are placed on a greased baking sheet.
Next, minced meat with onions is laid out, then carrots with mushrooms.
Grated cheese, milk and eggs are whisked in a bowl with a whisk until smooth, after which the resulting mass is poured into a baking sheet.
The top is covered with food foil and placed in a hot oven.
It is baked at 180 ° C for 40-45 minutes, then the foil is removed, and the casserole remains in the oven for another 10 minutes.

Potatoes stewed with frozen chanterelles in sour cream-tomato sauce

Potatoes stewed with frozen chanterelles in sour cream-tomato sauce will appeal to everyone, without exception. The stunning aroma of the dish will make all family members gather in the kitchen in anticipation of a delicious dinner.

500 g frozen mushrooms;
7 medium potatoes;
3 pcs. onions and carrots;
Vegetable oil - for frying;
5 tbsp. l. sour cream;
2 tbsp. l. tomato paste;
4 cloves of garlic;
100 ml of water;
Salt to taste.

Potatoes stewed with chanterelles in sour cream-tomato sauce, prepared according to a recipe with a detailed description.

Frozen chanterelles are placed overnight on the lower shelf of the refrigerator for defrosting.
The onions are peeled, cut into small cubes, the carrots, after peeling, are rubbed on a coarse grater.
The potatoes are peeled, cut into thin half rings and slightly salted.
Pre-thawed chanterelles are laid out in a preheated pan.
Fry without oil until the liquid has completely evaporated.
Add a little vegetable oil and fry until golden brown.
Onion cut into half rings is introduced and fry continues for 10 minutes. over medium heat.
Carrots are fried separately until half cooked, potatoes are added, mixed and continued to fry until the potatoes are half cooked.
Potatoes, onions, carrots and mushrooms are mixed in a deep saucepan, mixed, added to taste.
Sour cream, water, tomato paste and crushed garlic cloves are mixed in one container, whipped.
Pour into a saucepan and stew for 20-25 minutes under a closed lid. over low heat.

A delicious dinner is ready, we invite our family to the table!

Recipe on how to cook potatoes with chanterelles and sour cream in a slow cooker

You can prepare a delicious and healthy lunch or dinner with the help of your home “helper” - a multicooker. Potatoes with chanterelles cooked in a multicooker are a great dish for the whole family.

500 g of boiled chanterelles;
600 g potatoes;
3 onions;
Vegetable oil;
4 cloves of garlic;
Salt to taste;
2 tsp ground black pepper;
4 tbsp. sour cream.

The recipe for cooking chanterelles with potatoes in a multicooker is quite popular among housewives. We suggest using its step-by-step description for the correct implementation of all processes.

Peel the potatoes, cut into strips and cover with water to release as much starch as possible.
Cut the mushrooms into strips, like potatoes, onions into thin half rings.
Pour vegetable oil into the multicooker bowl, turn on the "Fry" mode and put the onion.
Fry until caramelized, stirring with a wooden spatula, taking care not to burn.
Add the chopped mushrooms, continue to fry in the "Fry" mode for another 15 minutes.
Add potatoes, turn on the "Stew" mode on the multicooker panel for 40 minutes.
After the signal, open the multicooker, salt the mixture to taste, pepper and add the crushed garlic.
Stir, add sour cream, close the multicooker, select the "Stew" mode and turn on for 15 minutes.

Potatoes with chanterelles, baked in pots

Potatoes with chanterelles baked in sour cream in pots is a delicious dish that is often prepared for dinner in many families.

800 g of boiled chanterelles;
10 pieces. potatoes;
100 ml of milk;
200 ml mayonnaise;
Salt to taste;
4 onions;
Chopped greens (to taste);
Vegetable oil - for frying.

The recipe for cooking potatoes with chanterelles in sour cream is divided into stages.

The mushrooms are cut into pieces and fried in oil until golden brown.
Potatoes with onions are peeled and chopped: potatoes in cubes, onions in half rings.
Potatoes and onions are mixed and salted to taste.
Potatoes, onions and mushrooms are laid out in layers in clay pots greased with vegetable oil.
Milk is poured in, and the pots are placed in the oven, baked at 180 ° C for 40 minutes.
Pour the finished dish on top with mayonnaise and put it in the oven again for 20 minutes.
When serving, sprinkle with chopped greens.

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