Recipe for Potatoes with chanterelles and ribs
A traditional stew, as has always been done at home for generations, the typical comforting spoon dish, made from potatoes with ribs and seasonal chanterelles, this is the recipe you will learn to prepare! We will use fresh and natural products that you will easily find in stores and supermarkets, so we will have an even tastier dish.
Take advantage of this ideal recipe to serve your family with all the love that goes into the kitchen. Follow us and you will be surprised how easy it is to prepare a good stew from before. You dare? Discover how to make potatoes with chanterelles and ribs and tell us what you think when you try it.
Ingredients to make Potatoes with chanterelles and ribs:
- 2 large potatoes
- 1 kilogram of pork rib in small pieces
- 1 kilogram of fresh chanterelles
- 500 milliliters of meat broth
- 1 onion
- 4 cloves of garlic
- 1 red bell pepper
- 1 sprig of chopped fresh parsley
- 2 bay leaves
- 1 glass of white wine
- 2 teaspoons of rosemary
- 1 pinch of ground black pepper
- 1 small glass of olive oil
How to make Potatoes with chanterelles and ribs:
To start preparing this stew of ribs and mushrooms, pour oil into a deep frying pan and, when it is very hot, fry the ribs. When they take 5 minutes and are golden brown, add the onion, garlic and pepper, all chopped, and sauté everything together for 3 minutes over high heat.
Also add ground pepper, rosemary and bay leaves, stir everything and let it continue to cook for another 3 more minutes. After this time, remove the preparation from the fire and reserve it to continue with the following steps.
Put a deep pot to heat, pour the wine and let the alcohol evaporate for 1 minute, so it will not evaporate completely. In this pot you will finish cooking the potatoes with chanterelles and ribs, so it is preferable that it be large.
Add the sofrito that you had reserved, stir and add a pinch of salt. Then, let it cook over low heat for 5 minutes, stir slowly so it doesn’t stick. Peel the potatoes and wash the chanterelles insistently to avoid any dirt left on them.
Add the cracked potatoes (cut unevenly, splitting them) and the chanterelles cut into large pieces. Be careful with the chanterelles when stirring the stew, since they can break, so it is better to stir by shaking the pot a little while holding it by the handles.
Tip: it is important to crack the potatoes so that they release the starch better and the broth is thicker and the stew takes on more body.
Pour the meat broth and let everything cook for 20 minutes, with the pot covered, over medium heat. If you don’t have broth at that time, you can prepare it with a tablet diluted in water, always half a liter. Let 5 minutes pass and prepare the parsley by chopping it finely.
Add the fresh parsley to the stew, move the pot a little so that it is distributed well throughout and cover again to continue cooking. It is preferable that you stir the potato stew with chanterelles and ribs every 10 minutes, that is, a couple of times during cooking.
After the cooking time, and as long as the potatoes are well done, it will be ready to serve at the table. As you can see, the recipe for potatoes with chanterelles and meat does not require much effort, you simply have to sauté and cook.
