Jul 31, 2017
Yesterday I had friends over to make Czech fruit dumplings. When I make dumplings I usually proceed the dumpling course with a course of salads. In this instance, I made a raw beet salad, a grated carrot salad, and a dish of cinnabar chanterelles and sour cream with fried potatoes. I am fortunate that there’s a nice patch of cinnabars growing a few blocks from my house. I have been able to forage meals from it on three occasions over the last month. I adopted a recipe from the New York Times for the meal:
Cinnabar Chanterelles and Sour Cream with Fried Potatoes
1 lbs cinnabar chanterelles
1 tablespoon unsalted butter
4 1/2 tablespoons olive oil
1/2 lbs small potatoes
1 cup finely chopped onions
3 tablespoons sour cream
salt and pepper to taste
Clean the mushrooms. Take three medium bowls. Place the foraged mushrooms in one bowl and fill the second with water. Working one at a time, quickly place a mushroom in the water and shake it to knock loose any debris. Then put the mushroom on a cutting board and, using a small paring knife, cut or scrape away any remaining debris. Place the cleaned mushrooms in the third bowl.
Place the potatoes in a small saucepan of salted water. Bring to a boil and then cook until they are just about fork tender. Remove from heat, drain, and then cut into halves or quarters, depending on the size of the potatoes. Ideally the potato pieces should be bite-sized.
Heat three tablespoons of olive oil in an iron skillet over medium heat. Add the potatoes and fry until golden brown, about 10 minutes. When the potatoes are ready, remove them from the heat and place in a small bowl.
Return the skillet to the stove, add the butter, and melt the butter over medium heat. After the butter has melted, add the onions and cook until they are translucent.
Add the mushrooms to the onions and continue cooking until all of the liquid has evaporated. Cinnabar chanterelles give off a lot of water so don’t be surprised if the mushroom and onion mix initially has a soupy consistency.
Once the liquid has evaporated, stir in the potatoes and cook for another minute or so. Then add the sour cream and cook for an additional two minutes. Season with salt and pepper to taste. Serve immediately.
Note: If you want to make this recipe with yellow chanterelles (the kind you can sometimes buy in the grocery store) increase the butter to 2 tablespoons. They are a lot less watery and, consequently, do well with a bit more fat from the butter.