Fried Chanterelles in Potato "Baskets"

You can cook potatoes and chanterelles in sour cream separately, but you can combine these two dishes in one and serve them together. The result is a very cute dish that looks festive and original. It is especially pleasant to eat such peculiar potato “baskets” with filling because under the cheese crust we are in for a surprise – chanterelles in sour cream.

Summary

Ingredients

• Chanterelles – 500 g
• Potatoes – 4 pcs.
• Butter – 60 g
• Bulb onions – 1 pc.
• Sour cream 30% – 150 ml
• Cheese – 120 g
• Sunflower oil – 50 ml
• Salt to taste
• Greens – for serving

This chanterelle and potato recipe is very simple, but the presentation is original. Thanks to this, the dish can be prepared both for every day and for meeting guests. At the same time, the dish is prepared easily, you just need to have a pastry syringe to put mashed potatoes through it.

Instructions

1. Before preparing potato “baskets” with mushrooms, we prepare food. Instead of onions, you can use leeks (white part) or white salad onions. Sour cream can be replaced with heavy cream.

   

2. Chanterelles wash well, changing the water several times. We put to cook in salted water. Cook from the moment of boiling for 25 minutes, after which we throw it back in a colander and rinse again.
3. In the meantime, the chanterelles are boiling, peel the potatoes and also set them to boil, adding salt. We will need to make mashed potatoes from the potatoes. Finely chop the onion.
4. Fry in hot sunflower oil for 2-3 minutes. We cut the chanterelles smaller.
5. And add to the bow. Fry for about 7 minutes, stirring occasionally. Then add sour cream and simmer fried chanterelles for 10 minutes along with sour cream.
6. Knead the potatoes in mashed potatoes with the addition of butter.
7. Lubricate the form with sunflower oil. We fill the confectionery syringe with mashed potatoes, squeeze the mashed potatoes in the form of small portioned baskets into the form in which we will bake.
8. We fill the “baskets” with chanterelles in sour cream. Rub the cheese on a fine grater.

   

9. Sprinkle with grated cheese on top of each “basket” and set to bake in a preheated oven. We bake potatoes with mushrooms for literally 10 minutes until the cheese melts.
10. Potato “baskets” with chanterelles are ready. We serve hot. You can also sprinkle with herbs.

    

Bon Appetit!