You will need
    • Capacity for roasting
    • fresh chanterelle mushrooms - 400 g
    • potatoes - 500 g
    • sour cream 100 g
    • salt
    • flour
    • black pepper
For making better use of small potatoes. Thoroughly wash the tubers. If the potatoes are young, the skin is better not to clean off and scrape. The peeled tubers are put into slightly salted water and put to boil on low heat until tender.
To explore the chanterelles. They should not be dry and moldy. Wash the mushrooms under running water. To touch. Small chanterelles, you can use a whole, large to cut into several parts.

Peel and finely chop the onions. Fry it on low heat with the mushrooms in butter. Add salt to mushrooms stood out a little fluid.

Pour water into a glass (approximately 200 ml). Dissolve in it a tablespoon of flour to avoid lumps) and pour into the pan with the sauteed mushrooms and onions, stirring constantly. When the mixture slightly thickens, remove the pan from the stove.
Take a deep roasting tray in the oven. Grease it with butter and put boiled potatoes, a little salt and pepper. Top evenly put the stewed mushrooms with onion and pour sour cream. Bake in the oven at maximum temperature. Once the liquid in the pan comes to a boil, reduce the heat and bake for another 10 minutes, until the liquid almost evaporates. Allow to cool slightly in the oven, the potatoes are better soaked.