Niscalos stew with potatoes

Preparation of the recipe " Stew of chanterelles with potatoes "

First of all you should carefully clean the chanterelles without wetting them so they do not lose their aroma and flavor. I used a dry cloth to remove the dirt and cut the root a little. Once clean, I cut them into halves and quarters. Reservation. In a saucepan sauté the onion over low heat, when it is transparent, add the pepper and fry for another 10 minutes. On the other hand, in a frying pan with 2-3 tablespoons of olive oil add the chopped garlic cloves and before they are golden add the chanterelles and the bunch of chopped parsley. Remove and let it cook for 10 minutes.

Pour the chanterelles into the casserole with the onion and pepper, add salt and pepper and pour the glass of white wine. Let the sauce simmer over low heat until the wine is reduced almost completely, at that moment add the chased potatoes and a spoonful of generous paprika, add water until the content is covered and salt again to taste, leave the stew for 30 minutes. minutes (stirring occasionally) over medium-low heat or until the potatoes are soft. Serve hot and enjoy!