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When it comes to comfort food, few ingredients are as well beloved in Ukrainian cuisine as potatoes and mushrooms. These humble yet flavorful components are at the heart of many traditional dishes, reflecting the rich history and deep connection Ukrainians have with their land.
Today, let's explore the magic that happens when potatoes and chanterelles come together in Ukrainian cooking.
Chanterelles: The Golden Treasure of Ukrainian Woods
Chanterelles, or лисички (lysychky) as they are known in Ukrainian, are one of the most sought-after wild mushrooms in Ukraine. Their vibrant orange color and delicate, peppery flavor make them a prized find during the mushrooming season, which typically peaks in late summer and beginning of fall.
In Ukrainian culture, foraging for mushrooms is more than just a pastime—it's a cherished tradition passed down through generations. Families often venture into the forests together, hunting for these golden treasures, which are then used to create a variety of dishes.
Every year I, with my family, go mushrooming. Teaching children where food comes from is as important as other basic skills. This habit I gained from my father. I used to go with him in my home country, Ukraine. Mushrooming, just like fishing, is a great activity. I think everyone was doing it. And knowledge is passed from generation to generation.
Potatoes and Chanterelles is a rustic simple dish that many people enjoy in rural areas during late summer and early fall when chanterelles are in season. The combination of earthy mushrooms and hearty almost creamy potatoes makes this a classic comforting and flavorful meal.
A few weeks ago we went to hunt for mushrooms. And as usual, everything that was left over from cooking this dish I froze. The leftover already cleaned mushrooms are perfect for future use.
This dish is the dish that reminds me of home and can be used with any mushrooms of your choice. So, don't feel like you have to go to a forest and find chanterelles, use any kind you have.
What are Chanterelle Mushrooms?
Chanterelle mushrooms are a type of wild mushroom that is highly prized for its flavor and culinary uses. They have a distinctive golden or yellow color and a funnel-shaped cap. Chanterelles are known for their delicate, almost fruity and slightly nutty taste. When you pick them and split in half you will notice that the texture reminds you of a cooked chicken breast.
They are popular in many cuisines, especially in European cooking, and are often sautéed, added to soups, or used in sauces and pasta dishes, dumplings, etc.
Chanterelle mushrooms aren't just delicious—they're also incredibly nutritious: Just like any other mushrooms, are sponge, and take nutrients from the soil. In our area, since we live not far from the shore, soil is rich in iodine. This mineral is essential for human health, particularly for thyroid function, so its presence in the soil has positive effects on the nutritional value of locally grown produce.
Why you should eat Chanterelle Mushrooms?
High in Nutrients: Chanterelles are rich in essential nutrients like vitamin D, which supports bone health, and vitamin B3 (niacin), which aids in metabolism and skin health.
Supports Brain Health: The B vitamins found in chanterelles, particularly B3 and B5, play a vital role in maintaining healthy brain function, improving mood, and reducing the risk of cognitive decline as you age.
High in Fiber: Chanterelles also provide a decent amount of dietary fiber, which aids in digestion, promotes gut health, and helps maintain steady blood sugar levels.
Rich in Antioxidants: Like many mushrooms, chanterelles are a good source of antioxidants, particularly beta-carotene and vitamin C. These antioxidants help protect the body against oxidative stress and inflammation, supporting overall health.
Boosts Immune Function: Chanterelles contain polysaccharides, compounds that are known to enhance the immune system's ability to fight off infections and diseases.
The Potatoes: A Staple of Ukrainian Kitchens
Potatoes are a cornerstone of Ukrainian cuisine. Introduced to the region in the 18th century, they quickly became a staple due to their versatility, nutritional value, and ability to thrive in Ukraine's climate. From the simplest boiled potatoes to more elaborate dishes, this vegetable has found its way into the hearts and homes of Ukrainians.
In Ukrainian cooking, potatoes are often seen as a blank canvas, absorbing the flavors of the ingredients they're paired with. Whether mashed, roasted, or fried, they provide a hearty base that complements a wide range of dishes.
My mom can't even imagine to not have potato for a day or two.
Bringing Them Together: Potatoes and Chanterelles
When potatoes and chanterelles are combined, the result is nothing short of culinary magic. Here are a few traditional Ukrainian dishes that showcase this perfect pairing.
A Taste of Tradition
Cooking with potatoes and chanterelles is not just about creating delicious food; it's about connecting with a tradition that has been part of Ukrainian life for centuries. And this means a lot to me. These ingredients embody the resilience and resourcefulness of the Ukrainian people, turning simple, readily available components into dishes full of flavor.
Recipes with mushrooms
Let's begin... I want warn you, this is a big batch and can feed many people, if cooking for a family of 5, please divide everything.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Autor: Inna of innichkachef.com
Serves: 10-12 portions
Ingredients
3 lb. chanterelles mushrooms or any kind
5 lb. potatoes, chopped (I used mix of baby red and Yukon gold)
2 lb. onions, chopped
1 cup creme fraiche or heavy cream
1/2 cup sherry wine
2-4 cloves garlic
Salt, black pepper to taste
4 teaspoons dried thyme
1/2 cup chopped parsley
1/2 cup olive oil
1/2 cup butter
Directions
Clean mushrooms and lay on a kitchen towel. Ideal is to not clean mushroom but only scrape the dirt with knife and clean with kitchen towel. My mushrooms I did soak in a water then rinse and lay to dry out. My mushrooms came from very sandy soil, so I have to do it.
To a big pot add potatoes chopped (I used Dutch oven add potatoes), cover with water and lid, bring to simmer. Cook for 10-15 minutes or until potatoes are cooked, don't over cook it to the mushy stage. Then drain and keep cooked potatoes in a Dutch oven with a close lid.
Meanwhile on a pan add two tablespoons olive oil and some butter, let it melt, add chopped onions, season with salt pepper and cook for few minutes, until onion looks transfusive. My pan could hold only half of the onions. So I repeat the process again. Please, don't over crowd your pan! Then set aside all cooked onion.
To the same pan add little bit more olive oil and butter and add mushrooms, start this on a medium heat to evaporate all excess moister from a washing process. Season with salt, pepper, and thyme. Stir once a while. Once you notice the mushroom to begging browning, and sizzling nicely, cook on low heat for few minutes, stir and cook few minutes more. Pour a wine over and bring the flame bake to mediums heat. cook for a minute or two. Grade garlic, stir. Remove from heat. (If your pan is not big enough, please don't over crowd the pan, divide a mushrooms and repeat the process again).
Pour all mushrooms into a pot with cooked potatoes. Then add all cooked onions. Mix all together. Some potatoes will hold a shape and some will turn into mash potato stage. Its ok, contrast of texture is the key her. That why using two different kinds of potatoes is important red waxy potatoes and will keep shape nicely and Yukon gold will fell apart here and there.
Then pour a creme fraiche over, genteelly mix it in. Garnish with parsley. Give it to taste. Adjust the seasoning and ENJOY!
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