Fried chanterelles with buttered potatoes

Ingredients for 2 servings:

• 400 g chanterelles, fresh
• 5 tbsp butter, unsalted
• 4 small onions, red
• 4 small potatoes
• 3 tbsp celery leaves, fresh
• 1 tsp, leveled salt or chicken broth, granulated
• 1 n. B. black pepper, freshly ground
• 1 tbsp nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Recipe from Swabia.

Peel the small potatoes and boil them whole in salted water for 20 minutes. In the meantime, trim the chanterelles, but do not wash them. Trim the stem ends, and halve the large mushrooms lengthwise and crosswise. Trim both ends of the small red onions, peel them, and cut them into small pieces. Wash the celery, pick off the leaves, and chop them finely. Drain the water from the potatoes, add 2 tablespoons of the butter to the potatoes, cover, and toss without applying heat. Add 1 tablespoon of the celery leaves and keep the potatoes warm. Melt the remaining butter in a pan and sauté the onion pieces until translucent. Add the chanterelles and stir-fry for 3 minutes. Season to taste with salt or chicken stock, pepper, and nutmeg. Add 1 tablespoon of the celery leaves. Mix well again. Arrange on a serving plate with the potatoes, garnish with the remaining celery leaves, and serve warm.