Potatoes with Chanterelles and Buckwheat

Instructions

1. Start by peeling and chopping the potatoes into small cubes.
2. Finely chop the onion, garlic, and parsley.
3. Bring a pot of salted water to a boil, add the potato cubes, and boil for 10 minutes. Drain the potatoes well.
4. Cook buckwheat groats in the boiling water according to the package instructions. Drain and set aside.
5. In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
6. Add the minced garlic to the pan and cook for another minute, stirring constantly to prevent burning.
7. Add the chanterelle mushrooms and salt to the pan and cook until they release their juices and become tender, about 5-7 minutes.
8. Add the drained potatoes and buckwheat groats to the pan. Cook, stirring occasionally, until the potatoes are golden brown and crispy, about 10-15 minutes.
9. Stir in the chopped parsley and season with salt and pepper to taste.
10. Serve the potatoes with chanterelles hot, enjoying their crispy texture and savory flavor.