Potato and chanterelles stew

Potato and chanterelles stew

Today I bring you a super autumnal dish that I love! potato and chanterelle stew very rich and tasty, from some chanterelles that we took on Sunday for a walk in the mountains. The truth is that it is a pleasure to find these mushrooms that are a little difficult to find, because they are hidden under the pine forest ...besides it had to rain a lot and be a little hot, so not all autumns are conducive to it. If you don't know how to pick them or don't like them, you can find them in many supermarkets at this time of the year.

INGREDIENTS: ( for 4 pax)

• 400 gr of chanterelles
• 3 medium potatoes
• 2 cloves garlic
• 2 medium scallions
• Olive oil
• Fresh parsley
• One teaspoon of sweet paprika
• Water
• 1 bay leaf
• Salt

STEP BY STEP RECIPE:

1. In a saucepan, pour a dash of olive oil, brown the finely chopped garlic, then sauté the spring onions cut into small squares over very low heat.
2. Add the well cleaned chanterelles cut in four (never with water, with a brush or cloth and carefully clean them) and the paprika, and sauté for 5 minutes.
3. We cut the potatoes also in small pieces (we cut them, that is, not cut them with a knife completely, but we put the tip of the knife in the potato and then we make a twist of the wrist so that the potato splits by itself, in this way, we will help the starch of the potato to thicken the sauce) we put them in the pot, with a little salt, bay leaf, fresh parsley well cut and cover with water, and we let them cook over medium heat for about 16 minutes. With the tip of a knife we can check if the potatoes are cooked, if they are still a little hard, we leave a few more minutes.

With all my love,

Mireia Alum