Ingredients

The following ingredients have 4 Servings
  • 4 cups cooked potatoes (firm-cooked)
  • 1 small carrot
  • 2 small onions
  • 1 clove garlic cloves
  • 0.5 bunch parsley
  • 7 cups Chanterelle
  • 3 Tbsps clarified butter
  • salt
  • freshly ground peppers
  • dry white wine

Instruction

  • Peel and thickly slice the potatoes. Peel and finely dice the carrot. Peel the onions and garlic. Halve the onions and cut into strips. Wash the parsley and chop the leaves. Clean the chanterelles and cut the larger mushrooms in half lengthways.
  • Heat 2  Tbsp clarified butter in a large frying pan and fry the potatoes and carrots over a medium heat, turning only occasionally, until the potatoes are nicely browned on both sides. Towards the end of the cooking time add the onions and fry until golden. Season with salt and pepper.
  • At the same time, heat the rest of the clarified butter in a second frying pan and fry the chanterelles for 3 minutes. Season with salt and pepper. Press the garlic directly into the pan. Deglaze the mushrooms with wine and continue frying until almost all the liquid has evaporated.
  • Mix the chanterelles and parsley with the potatoes. Fry all together for a minute or so, then season to taste and serve.