Campfire Ember Potatoes with Creamy Chanterelle Sauce

Campfire Chanterelles Total Time: 50 min Servings: 4 servings Difficulty: Medium

Whole potatoes baked in glowing campfire embers, split open and smothered in a rich, buttery chanterelle cream sauce.

Campfire Ember Potatoes with Creamy Chanterelle Sauce Images are illustrative

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Instructions

  1. Wrap potatoes tightly in foil and bury in hot embers for 30-35 minutes.
  2. Sauté diced onion in butter in the skillet until translucent.
  3. Add chanterelles and cook until golden brown.
  4. Pour in cream, simmer until thickened, and season.
  5. Retrieve potatoes, split open, and ladle sauce inside.

Forager's Tip

Test potato doneness by piercing gently through foil with a knife point.

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