let's make a Russian recipe called "Chanterelles sautéed with potatoes"

These excellent orange wild mushrooms – chanterelles (little foxes or lisichki in Russian) – are firm and brimming with woodland season. They show up as a group in backwoods from early July to late September and are in huge interest for the mushroom picking lovers. A standout amongst the most prevalent wild mushrooms in Russia, chanterelles are simple and quick to cook and the flavor is great. Find likely the most well known Russian formula for chanterelles here: sautéed chanterelles in sharp cream with potatoes.

fixings:

1/2 kg (1 pound) new youthful firm chanterelle mushrooms

1 medium onion

6-8 little plate of mixed greens potatoes pre-bubbled

salt to taste

dill seed or different herbs

1 tsp spread to sauté

1-2 Tbsp sharp cream/cream crisp/Greek yogurt/smetana (discretionary)

new parsley or dill to serve

Process:

Absorb the chanterelles luke warm water for 10 minutes. This will influence the cleaning to process considerably less demanding.
In the interim soften the margarine in the wok or other profound skillet and hack the onion. Begin sautéing the onion in margarine on low fire diverting over every once in a while.
Wash the chanterelles a few times in huge pot of water. Get all obvious pine needles or dry leaves that could have 'stuck' to the mushrooms or stalled out under the caps. Deplete chanterelles well in the colander. Cut any bigger chanterelles down the middle. Presently the mushrooms are prepared for cooking.
Add chanterelles to the onions, blend and sauté on medium to high warmth for 5 minutes hurling the mushrooms a few times. You will require the warmth as chanterelles create a considerable measure of fluid while cooking. Include dill seeds or some other new or dried herbs to your preferring. Salt to taste.

Chanterelles sautéed with potatoes, Russian formula

Cut the bubbled potatoes in 2 or 4 sections depending of the potato estimate. Add the potatoes to the sautéed chanterelles, blend and sauté for another couple of minutes with the goal that potatoes get warm inside. Include acrid cream in the event that you wish and blend well.
Fill in as a primary dish brightened with crisp herbs. Appreciate! It is a genuine nature's nourishment and it is tasty!

let's make a Russian recipe called "Chanterelles sautéed with potatoes"

yummy 🥘that looks🍲 delicious😊