Home & Cuisine

Baked potatoes with chanterelle mushrooms

  • 500 g potatoes, cleaned and sliced
  • 400 g chanterelle mushrooms, cleaned and sliced
  • 1/2 pcs red onion, roughly chopped
  • 2 clove garlic, finely chopped
  • 5 tbsp extra virgin olive oil
  • 1 tbsp parsley, fresh, chopped
  • 1 tbsp rosemary, fresh, chopped
  • 1 tbsp thyme, fresh
  • 1 tsp freshly ground black pepper
  • 1 pinch salt

  1. Preheat oven to 220°C and line a baking sheet with parchment paper.
  2. Place the potatoes on the prepared baking sheet and drizzle with 3 tablespoons of olive oil and season with salt and black pepper.
  3. Bake for about 30-50 minutes until golden brown, turn occasionally to ensure they cook evenly.
  4. Pour the remaining olive oil in a pan over medium heat and sauté the garlic and the red onion until soft.
  5. Stir in the chanterelles and the herbs and cook while tossing for about 8 minutes until all the moisture evaporates.
  6. Add the potatoes and mix well.
  7. Serve immediately in bowls and garnish with parsley.
  8. Enjoy!

Good points

  • Low in saturated fat
  • No cholesterol
  • Low in sodium
  • Very low in sugar
  • High in dietary fiber


Add some red wine when coking for a little kick and color.

Preparation time: 40 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 234.97 kcal
Carbohydrates: 29.01 g
Cholesterol: 0 mg
Sugar: 3.33 g
Protein: 4.22 g
Fat: 12.04 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com