Stewed chanterelles with potatoes
Composition / ingredients
6
Servings:
Cooking method
1. Mushrooms are washed and boiled in salted water for 30 minutes. Drain the water through a sieve.
2. Pour sunflower oil into the pan, put chanterelles in it. Chop the onion into half rings and cut the potatoes into cubes. We send everything to the mushrooms. Salt and pepper to taste. Cover with a lid and wait for all the potatoes with mushrooms to be extinguished.
3. Add tomato paste and cook for a couple more minutes. Sprinkle with herbs and serve to the table.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chanterelles - 13 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pepper - 26 kcal/100g
