John Myers
Cream Chanterelles with Jacket Potatoes
The perfect cream chanterelles with jacket potatoes recipe with a picture and simple step-by-step instructions.
- 250 g Chanterelles fresh from the forest
- 50 g Bacon white
- 20 g Branded butter
- 1 Onion
- 1 bunch Chopped fresh parsley
- 200 ml Cream
- 150 ml Broth
- Black pepper from the mill
- Salt
- 1 cube Chopped gravy
- 600 g Potatoes
- 1 teaspoon Caraway seed
- Clean the chanterelles with a brush and possibly with a damp cloth … but never “wash” them. The best thing, of course, is to collect them very cleanly, so that the dirt from the stems at home cannot hang on the hats of the other mushrooms. My husband does it perfectly because that’s how I taught him.
- Finely dice the bacon and onion, finely chop the parsley and mash the gravy cube a little or chop it through briefly. Cut the mushrooms into bite-sized pieces.
- Wash the potatoes and bring to the boil with the caraway seeds – cook for 20 minutes, then drain and peel.
- While the potatoes are cooking, fry the bacon cubes with the butter in a pan, then let the onion cubes become translucent. Now the mushrooms are added; Fry, turning several times, until all the moisture has evaporated from the mushrooms and they start to fry.
- Deglaze with cream and stock, season with pepper, salt and half of the parsley, put a lid on and simmer over a very low heat for about 10 minutes. Stir in the crushed gravy and boil the cream chanterelles vigorously again. Sprinkle with the remaining parsley and serve with the potatoes.
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