You will need: 1 kg of chanterelles, 2 onions, 2 tablespoons vegetable
oil, 400 gr. sour cream; 800 g. potatoes; dill and parsley.
Mushrooms, rinse under running water and cut.
Potatoes, rinse if necessary peel and place in salted water until ready to cook almost 10-15 minutes. Drain the water, leaving a cup of broth.
In a deep frying pan fry the finely chopped onion in 2 tablespoons vegetable oil. When the onion is golden, add the mushrooms. Fungi produce a lot of water, so there is no point before roasting them boil.
After all produced water will evaporate prozharte mushrooms 10-15 minutes. Season with salt to taste.
Put the pan with mushroom cream and cook for 10 minutes.
Now you can put in the mushrooms potatoes, chopped into large chunks.
If necessary, pour a little water in a dish from cooking potatoes. At the end, add the chopped dill and parsley, salt and pepper. Stir.