The chanterelles sautéed with potatoes in a pan are a delicious side dish, very popular in Trentino and South Tyrolean cuisine. A simple dish from the peasant tradition. Grandma Benedetta often prepares this pan-fried fresh mushrooms (also mixed) during the season, and everyone loves it.
The Chanterelles are also called: cantarelli, rooster’s crest, gallinacci, gialletti, and in German Pfifferling.
SEASONALITY of #chanterelle #mushrooms – from early summer to late autumn
(the best months are July, August, and September).
Other MUSHROOM RECIPES
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Wellness
- Seasonality: Summer, Autumn
- Energy 85.41 (Kcal)
- Carbohydrates 16.63 (g) of which sugars 1.30 (g)
- Proteins 2.39 (g)
- Fat 1.65 (g) of which saturated 0.23 (g)of which unsaturated 1.01 (g)
- Fibers 3.86 (g)
- Sodium 106.90 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Sautéed Chanterelles with Potatoes
for a stronger flavor, cook in an onion sauté
- 9 oz chanterelle mushrooms (gallinacci)
- 10.5 oz potatoes
- to taste peanut oil (or extra virgin olive oil)
- 1 clove garlic
- to taste salt
- to taste chopped parsley
Tools
- 1 Pan non-stick 8.5 inches
Sautéed Chanterelles with Potatoes
Cook the potatoes
Boil the potatoes until al dente (I leave the skin on in a pressure cooker). Once cooked, let them cool.
Clean the chanterelle mushrooms
First, very gently remove the soil and leaves from the mushrooms (with a brush or the blade of a knife), then quickly rinse them under running water and clean them from the last impurities using your fingers.
Cut the mushrooms into irregular pieces or slice them starting from their cap.
Cooking
Slice the cold potatoes and sauté them in a pan, for a few minutes, with a drizzle of oil and the garlic clove (an onion sauté can also be prepared).
Add the mushrooms, salt, and cook for at least 10 minutes.
Evaporate any released water or, if necessary, add some broth (or white wine or just water).
Meanwhile, wash and chop the parsley.
Serve
Once the chanterelles and potatoes are cooked, adjust the salt and sprinkle with parsley.
Serve hot.
Vegetarian Variants
For a stewed version, cook everything in broth, for at least 15 minutes, and towards the end of cooking, thicken with a tablespoon of sifted flour.
Prepare an onion sauté and then add and cook the potatoes and mushrooms.
Serve with a fried egg on top.
Enhance with grated cheese.
Omnivorous Alternatives
In Trentino Alto Adige, in the South Tyrolean version of the Tyrolean roast (gröstl) it is integrated with julienned speck and pieces of beef. Excellent seasoned with cumin (powder or seeds).
In the past, this dish was a recycling recipe that combined leftover meat and mushrooms with potatoes to give it body and make it a filling one-dish meal.
STORAGE
I recommend preparing this side dish at the moment, then serving and eating it while still hot.
If necessary, store it for a maximum of 1 day in an airtight container in the refrigerator and reheat it in a pan before serving.
