Pan‑fried Potatoes with Chanterelles

Ingredients

• 600 g waxy potatoes (from the day before; cooked)
• 2 small onions
• 1 clove garlic
• 20 g Parsley (1 bunch)
• 500 g chanterelle mushrooms
• 30 g butter (2 tbsp)
• Salt
• Pepper
• 120 ml Vegetable broth

Instructions

1. 1.

   Peel the potatoes and cut them into thick slices. Peel the onions and garlic. Halve the onions and slice into strips.

2. 2.

   Wash the parsley, shake off excess water, and finely chop the leaves. Clean the mushrooms and split larger ones lengthwise.

3. 3.

   Heat 1 Tbsp butter in a large non‑stick pan. Fry the potatoes over medium heat, turning occasionally, for about 10 minutes until crisp on both sides. Add the onions near the end of cooking and fry until golden yellow. Season with salt and pepper.

4. 4.

   Melt the remaining butter in a saucepan. Sauté the chanterelles over medium heat for 3 minutes, season with salt and pepper. Press in the garlic and deglaze with broth. Cook until the liquid has almost evaporated. Mix the potatoes and parsley into the mushrooms. Divide among four plates.