Mushroom and chanterelle pan

Name: Mushroom and chanterelle pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 1 kg Mushrooms; 250 g Chanterelles; 1/2 bunch Parsley; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 3-4 Garlic cloves; 150 g Fresh cream; 7-10 Tbsp Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp Salt
1 kg Mushrooms
250 g Chanterelles
1/2 bunch Parsley
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
3-4 Garlic cloves
150 g Fresh cream
7-10 Tbsp Parsley

Directions

1
Wash the potatoes thoroughly. Cook in boiling salted water for about 20 minutes. Drain potatoes, rinse and peel. Cut potatoes into pieces. Clean, wash and dry mushrooms and chanterelles. Wash parsley, dab dry and chop finely. Heat oil in a frying pan, fry potatoes in it while turning until golden, season with salt and pepper and remove from the pan.
2
Fry the mushrooms and chanterelles over medium heat for about 20 minutes. Season with salt and pepper. Peel garlic and chop finely. Add garlic and potatoes and fry for another 5 minutes while turning. Serve the mushroom pan sprinkled with a dash of crème fraîche and parsley. Garnish with parsley as desired