The mushrooms still have a little crunch to them, the potatoes have soaked up all the flavors of the greens and sauce and that amazing fragrance this dish leaves in the house!
Even if you don’t get a hold of a lot of chanterelles to use, you can still make a great dish with this recipe. This is my moms recipe- she created it for times when mushrooms weren’t that easily available, but you needed to feed the whole family.
The technique used is actually very similar to that of making a risotto (my mom definitely didn’t know about risotto back then), but instead of rice this uses new potatoes, genius!

400-500 g chanterelles
6 medium new potatoes
1 large onion
250 g heavy cream
300-500 ml vegetable broth
2-3 tbsp butter for cooking
2 tbsp olive oil for cooking
Greens- scallions, dill, thyme
Salt and pepper to taste

1. Clean and wash the chanterelles, pat them dry with a paper towel and cut into medium pieces.
2. Wash the new potatoes and scrub them with a brush to clean off the skin. Cut in thin slices 1-2 mm.
3. Chop the onions and greens, make the broth (if using cubes).
4. Heat a deep frying pan with a lid on medium heat and cook the onions in both the butter and olive oil, add the thyme too.
5. Then cook the chanterelles until golden brown, add salt.
6. Add the new potato slices and fry for a few minutes.
7. Now pour in half of the broth and stir everything, put the lid on and lower the heat. Keep cooking while stirring every once in a while, adding more broth when necessary until the potatoes are almost ready (and not yet mushy).
8. Now add the heavy cream, stir again, taste and add salt and pepper if necessary and let it simmer for a few minutes until potatoes are completely done.
9. Sprinkle with greens and serve.

Recipe: Ārija Avota
Photo: Ieva Andersone (IG @photoievaandersone)