Paruošimas
- Wrap potatoes tightly in foil and bury in hot embers for 30-35 minutes.
- Sauté diced onion in butter in the skillet until translucent.
- Add chanterelles and cook until golden brown.
- Pour in cream, simmer until thickened, and season.
- Retrieve potatoes, split open, and ladle sauce inside.
Grybautojo patarimas
Test potato doneness by piercing gently through foil with a knife point.
