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1
Wipe the mushrooms with a damp cloth.
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2
Separate the stems from the caps.
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3
(The small chanterelles can be left whole.)
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4
Cut the stems in half crosswise.
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5
Cut the smaller caps in half and the larger ones in quarters.
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6
Melt the butter in a medium-size skillet over medium heat.
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7
Add the mushrooms and cook them, tossing and stirring, until they throw off their liquid and then reabsorb it, about 12 minutes.
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8
Set them aside.
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9
Wipe out the skillet.
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10
Heat three tablespoons of the oil in a large skillet over medium heat.
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11
Add the potatoes and cook them over medium heat for about five minutes.
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12
Scrape under the bottom layer with a wooden spoon and stir so that the cooked potatoes are on top.
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13
Cook the potatoes this way until they are cooked through and deep golden, about 20 minutes.
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14
If they stick to the bottom of the skillet, scrape them off.
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15
Season them with salt and pepper.
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16
While the potatoes are cooking, heat the remaining oil in another skillet.
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17
Add the onions and saute them over medium heat until deeply colored, about 15 minutes.
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18
Stir the mushrooms, onion and sour cream into the potatoes and toss everything well.
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19
Cook over low heat until the sour cream is heated through, two minutes.
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20
Serve at once.
