I make this dish a couple of times each year, during the chanterelle season. Although the original recipe called for porcini or slippery jacks, I never felt like trying it with anything other than chanterelles. From “Encyklopedia sztuki kulinarnej” tom 2 “Kuchnia Rosyjska”

400g fresh chanterelles
300g potatoes
1 onion
2-3 tomatos
olive oil
2 Tbsp butter
100ml creme fraiche
2 bay leaves
salt & pepper

• Wash the mushrooms, quater/halve/do nothing, depending on the size.
• Peel & dice tomatos, chop the onion.
• Preheat the oven to 230°C
• 1 Tbsp butter -> in the frying pan, add chanterelles, Cook for ca. 5 minutes, until more or less done.
• Add tomatos, bay leaves, creme fraiche, salt & pepper. We’ll mix this with potatoes later, consider it when salting - be very generous.
• Cover, cook for 15 minutes on low heat, stirring from time to time.
• In the meantime, slice the potatoes, fry them in olive oil until golden. Also fry chopped onion with 1 Tbsp of butter.
• Combine mushrooms, potatoes and onion in a baking dish. Bake for 15 minutes @ 230°C.

The thing is quite heavy on the stomach, better for you if it serves 4 ;-).