Braised chanterelles and potatoes from Kachka: A Return to Russian Cooking (page 261) by Bonnie Frumkin Morales and Deena Prichep

  • potatoes
  • chanterelle mushrooms
  • Show all ingredients...

  • EYB Comments

    The book's "Smetana" called for in this recipe requires 2 days to prepare. Requires cooking for 2-3 hours. Can substitute buttermilk for buttermilk culture, and sour cream for the book's "Smetana" specified in this recipe.

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Notes about this recipe

  • Eat Your Books

    The book's "Smetana" called for in this recipe requires 2 days to prepare. Requires cooking for 2-3 hours. Can substitute buttermilk for buttermilk culture, and sour cream for the book's "Smetana" specified in this recipe.

  • bossjess on October 05, 2023

    The is one of my all time favorite things to do with chanterelles (I am a forager and have more than we can eat from October - December). The smetana is key; either make it yourself or buy at a Russian or Eastern European market. And patience, patience, patience. This gets better as it cooks, I like to let it go four hours or so. It's so rich and so delicious.

  • potatooryam on November 24, 2020

    I love chanterelles, I love potatoes, so I thought I would love this but it was just bland and not a great use of chanterelles which are so expensive around here.

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