John Myers
Chanterelles with Jacket Potatoes
The perfect chanterelles with jacket potatoes recipe with a picture and simple step-by-step instructions.
Also:
- 10 g Butter
- 40 g Pork back bacon
- 1 Onion
- 100 ml Broth
- Black pepper from the mill
- 1 bunch Chopped parsley
- 200 ml Cream
- 0,5 cube Mashed gravy
- Small potatoes
- 1 teaspoon Caraway seed
- Clean the chanterelles with a brush, cut away the damaged areas and chop larger specimens. Finely dice the back bacon and onion. Wash the potatoes thoroughly; Put the caraway seeds in a saucepan and cover with water and cook for a good 20 minutes.
- During this time, prepare the mushrooms. To do this, fry the bacon in the butter in as large a pan as possible and then let the onions become translucent, add the chanterelles and fry, turning several times, until the moisture from the mushrooms has evaporated and they begin to “fry”.
- From now on, let it sear for another 2 minutes, because the roasted ingredients are important for the sauce. Then transfer the contents of the pan into a small saucepan, simmer the roasting set in the pan with the broth and then pour it over to the mushrooms. Add a little pepper and half of the cream and simmer gently for about 15 minutes with the lid on.
- Remove the lid from the pan, stir in the rest of the cream with the crushed gravy and cook again over high heat until the sauce becomes a bit creamy. Season to taste and sprinkle with the remaining parsley and serve with the jacket potatoes.
- This is a very simple, but absolutely delicious dish. In addition, mushrooms have a high protein content, so that in terms of nutritional value there is no need for meat.
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