The Vegan Butter Chanterelle Potatoes may probably be one of the best vegan recipes ever. And I am not joking. This might take a bit of time to make, but it requires a minimum effort from you.
What makes chanterelles so special?
You won’t see this pretty bright-yellow mushrooms so often in supermarkets and markets. They are available fresh only in late summer and early autumn. The rarity comes from the symbiotic relationship they are having with trees. The mushroom grows on the tree’s exterior roots and helps the tree absorbing essential nutrients. This process is so hard to replicate and it’s almost impossible to create an artificial environment to harvest chanterelle mushrooms. They can only be picked in the wild and this is the reason why they are so pricey.
You will be delightedly surprised by the chanterelles taste. But before that, please remember that they are grown in forests and you have to clean them well. Don’t skip this part. You either soak them in water or place them under low running water. However, there will still be some dirt left in the ridges and you will also have to you a brush for clean them. Rinse them again and they are ready to be cooked.
400 g chanterelle mushrooms 6 medium potatoes 1 large knob of vegan butter (25 g) 1 onion 6 cloves garlic 1/2 teaspoon chili flakes salt and pepper to taste 1 hand fresh parsley Step 1: add water to a pot and turn on the heat. Peel, wash and cut the potatoes in small cubes and add them to the pot. Cook for 15 minutes Step 2: wash the chanterelles, either by soaking them in water or rinsing them well under low running water. Then with a brush (pastry or toothbrush) remove the dirt stuck inside the ridges. And in the end rinse them one more time Step 3: chop the onion and garlic. Cut the large chanterelle mushrooms in small pieces Step 4: in a high pan add the butter, the onion, the garlic and the chili powder. Cook for 2-3 minutes Step 5: add the chanterelle mushrooms and the boiled potatoes and cook for another 25 minutes. The mushrooms will leave a lot of water, so cook everything until there is no liquid left Step 6: chop the parsley and when everything is ready add it to the pan. Also add salt and pepper to taste Step 7: you can add some nutritional yeast on top (optional) Step 8: enjoy
Ingredients
Instructions
If you like this Vegan Butter Chanterelle Potatoes recipe, also try:
- the Chanterelle Mushroom Soup recipe
- the Chanterelle Mushroom Creamy Rice recipe
- the Creamy Chanterelle Scrambled Tofu recipe
- the Simple Chanterelle Mushrooms Pasta recipe