Potato with mushrooms is a classic, beloved by many, delicious combination for preparing various dishes.
These dishes are also attracted by the simple way of cooking, and by using the most common products.
As an example of such a combination, today we will cook baked young potatoes with chanterelles - a simple and satisfying treat for both the daily menu and for the celebration.
Wash and peel potatoes. This thin skin can be easily removed with an ordinary dishwashing sponge.
Then peeled potatoes should be boiled until tender in salt water. For flavor, it’s good to add a couple of dill umbrellas and a bay leaf.
Young potatoes are cooked quite quickly, it will be ready in about 15 minutes.
Mushrooms must be thoroughly washed in several waters and cleaned of all kinds of contaminants. Large specimens can be cut into several parts.
Onions must be peeled and cut into half rings or a large cube.
Then heat vegetable oil in a large skillet. Fry chopped onions over medium heat until transparent. Add prepared washed chanterelles.
During frying, the chanterelles will give away quite a lot of water. You need to fry until the liquid is completely evaporated. After the chanterelle, it is necessary to season with spices - salt, black pepper and chopped garlic.
While the chanterelles are fried, prepare another important ingredient of this dish - fry the sliced bacon in a separate frying pan to a beautiful golden brown crust.
First put the boiled potatoes in a suitable baking dish, on it - the fried bacon along with the aromatic fat melted during frying.
Then put the fried chanterelles with spices.
Put sour cream on top, mix everything and put in the oven for 20 minutes.
The oven should already be heated to 180 degrees by this time.
Serve hot with heat - immediately, sprinkled with fresh chopped dill.
It can be a wonderful side dish for any fried meat, and a completely self-sufficient, hearty dish. Bon Appetit!