If you brought mushrooms from the forest, be sure to fry them with potatoes. The dish will turn out - you will kiss your fingers. Just imagine, soft, in some places with a crispy crust, slices of potatoes with crispy mushrooms - and all this is on your plate. We will not submit, and take and cook this yummy.
So, take:
- boiled chanterelle mushrooms (the more, the better and tastier);
- 0, 5 kg of peeled potatoes;
- salt to taste;
- 4 tablespoons of sunflower oil.
Cooking
1. Traditionally, potatoes are fried in a skillet. We will move a little away from the usual way of cooking and use the slow cooker. This household kitchen appliance will be in the country, if there is no electric or gas stove, the real wand in cooking, because it replaces pots and pans.
We sort out the mushrooms, wash and set to cook. Usually keep them on the stove after boiling 1-1, 5 hours. Then chanterelles discarded in a colander and let drain all the liquid. Boiled mushrooms, which, for example, have already stood the night in the refrigerator, can also be put in this dish. Peel potatoes, wash and cut into small thin sticks. We shift in the bowl multicooker.
2. Next we put the mushrooms there.
3. If you have not chanterelles, but many other mushrooms, fry the potatoes with them.
Pour into the bowl oil, salt and mix.
4. With the lid closed, launch the “Frying” mode.
5. He will give potatoes the opportunity to fry. Then we switch the slow cooker to the “Quenching” mode and bring the dish to readiness (hold for 20 minutes). Due to the inclusion of the second mode, the potatoes will be soft from the inside. Do not forget to interfere periodically.
When the potatoes are ready, you can get a bowl from the slow cooker and lay out on plates. Sprinkle with herbs for added flavor.
