Rating: 3.3 / 5.00 (10 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Peel and chop the onion.

Boil the potatoes, then peel, cut into cubes and fry in a pan with hot fat. Set aside.

Sprinkle Beiried with salt and pepper, turn in flour and roast in hot fat until brown, then keep warm preferably in a copper Reindl.

Drain roast fat, melt butter, roast chanterelle with onion, season and refine with cream.

Pour the mushrooms over the Beiried and serve with the fried potatoes.

Preparation Tip:

If you like, you can add some finely chopped garlic. You can also prepare the dish without chanterelles.

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