Stewed Chanterelles with Potatoes
A really tasty mushroom dish with chanterelles and potatoes! I want to share one of my favorite recipes. Stewed potatoes with chanterelles is a dish everyone loves, and it comes together quickly. It's best to use fresh chanterelles — they add a touch of sweetness and an incredible mushroom aroma. The dish looks appetizing and beautiful, and those little mushrooms are just begging to be eaten!
AnnaWi
Recipe author
Stewed Chanterelles with Potatoes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
2 g
Fats 31 %
5 g
Carbohydrates 56 %
9 g
86 kcal
GI:
100
/
0
/
0
- Wash the mushrooms and boil them in salted water for 30 minutes. Drain through a sieve. 2. Pour sunflower oil into a skillet and add the chanterelles. Slice the onion into half-rings and cut the potatoes into cubes. Add them to the mushrooms. Season with salt and pepper to taste. Cover and cook until the potatoes and mushrooms are stewed through. 3. Stir in the tomato paste and cook a couple more minutes. Sprinkle with fresh herbs and serve.
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 their skins - 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
- Frozen soup greens, packaged - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
- Pepper - 26 kcal/100g
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