Potatoes with chanterelles and sour cream garlic sauce

Rinse the chanterelles thoroughly in several waters, rinse in running water and dry them in a colander. Pour water into a saucepan, put mushrooms in it, add salt, stir and put on the stove. Boil the chanterelles after boiling for about 20 minutes. After the specified time, throw the mushrooms into a colander and let all the water drain.

At this time, peel and wash the potatoes. Cut into small cubes (4-6 pieces each). Put a pot of water on the fire. When the water boils, salt and throw in the potatoes. Boil the potatoes for 10-15 minutes, no longer needed, otherwise they may fall apart.

After the specified time, remove the potatoes from the heat, drain the water. Transfer the potatoes to a heat-resistant dish, salt and pepper to taste. Add a few pieces of butter.

Send the potatoes to an oven preheated to 220C (grill or convection mode). As soon as the potatoes are browned in the oven, you can get it.

Finely chop the onion and send it to a preheated pan with vegetable oil. Fry the onion until golden brown.

Add the boiled chanterelles to the onions and fry until all the moisture has evaporated. Add butter and fry for about 5 more minutes.

Let's prepare the sauce. Add chopped garlic and dill to sour cream. Mix well and let stand.

Prepare the dish for serving: Put a part of the sauce on a plate, potatoes on it and fried chanterelles on top. You can sprinkle with herbs.

**TIPS AND NOTES:** - The beneficial properties of chanterelles are due to their chemical composition, because they contain substances such as: chitinmannose; phytosterols (ergosterol); trametonolinic acid; acetylenic fatty acids; vitamins (D, C, group B, beta-carotene); niacin; mineral elements; purines.