There's something magical about chanterelle season, a time when the forests offer up their golden treasures. In many Eastern European countries, foraging for mushrooms is a cherished tradition, and 'lisichki' (chanterelles) are among the most beloved finds. This recipe for Fried Chanterelles with Potatoes and Onions is a celebration of that tradition. It's a simple, rustic dish that lets the unique, slightly peppery flavor of the mushrooms shine. Hearty, comforting, and incredibly satisfying, it’s the kind of meal that warms you from the inside out—a true taste of a cozy, countryside dinner.
Fried chanterelles with potatoes and onions
Ingredients for Fried Chanterelles with Potatoes and Onions
- 500 g fresh chanterelle mushrooms
- 600 g potatoes
- 1 large onion
- 2 cloves of garlic
- a bunch of parsley
- vegetable oil
- salt, pepper to taste
How to Make Fried Chanterelles with Potatoes and Onions
Finely dice the onion. Slice the garlic thinly. Pour 2-3 tablespoons of refined vegetable oil (olive, corn, rapeseed, or sunflower) into a frying pan. Add the onion and garlic to the hot oil and sauté over medium heat.
Add the onion and garlic to the hot oil.
Drain the blanched mushrooms in a colander.
Add the chopped mushrooms to the fried onions.
While the onion is cooking, prepare the mushrooms. Place the chanterelles in a large pot, cover with boiling water, and let them sit for 2 minutes. Drain the blanched mushrooms in a colander and rinse under cold running water. Spread the rinsed chanterelles on a paper towel. Sort through them to remove any forest debris.
Leave the small chanterelles whole and cut the larger ones so that all the mushrooms are roughly the same size. Add the prepared mushrooms to the sautéed onions. Cook over medium heat for about 10 minutes, stirring to ensure they cook evenly. After 10 minutes, season with salt to taste.
Score the skin, it comes off the potatoes easily.
Add the boiled potatoes to the fried chanterelles.
Add 2 tablespoons of finely chopped herbs to the pan.
Thoroughly wash small potatoes with a brush, place them in a pot, and cover with boiling water. Cook until tender. Drain the hot water, pour in cold water, and let them sit for 1 minute. Score the skin; it should peel off easily, like a sausage casing.
Cut the boiled potatoes in half. Add the boiled potatoes to the fried chanterelles.
Finely chop a small bunch of parsley (both leaves and stems). Add 2 tablespoons of the finely chopped parsley to the pan. Sprinkle with salt. Cook the potatoes and mushrooms over medium heat for 10 minutes. Do not cover with a lid; allowing the moisture to evaporate will make it tastier.
Rye bread, a little smetana, and green onions from the garden – a luxurious rustic dinner. Bon appétit!
Serve the fried chanterelles with potatoes and onions hot or warm. Rye bread, a little smetana (a type of sour cream common in Eastern Europe), and fresh green onions from the garden make for a luxurious rustic dinner.
And there you have it—a plate full of comfort and rustic charm! This dish of fried chanterelles and potatoes is best enjoyed hot, straight from the pan. For an authentic touch, serve it with a dollop of cool smetana (a type of sour cream) and a slice of dark rye bread to soak up all the delicious juices. It’s a simple meal, but one that’s rich in flavor and tradition. We hope this recipe brings a taste of a cozy Eastern European dacha (summer house) to your kitchen. Enjoy your delicious creation!
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