Boil potatoes al dente and halve or quarter depending on
size. Clean chanterelle. Chop the onion finley. Cut the meat into 8
slices. Heat 3 tbsp. oil in a large frying pan and fry the potatoes
until golden brown. Seasoning and remove. Fry chanterelle over high heat
about 5 minutes and season with salt and pepper. Add the potatoes and
onion and continue frying for a few minutes. Season to taste.
Heat 1 tbsp. oil in a second pan. Fry the meat. At the end add thyme and
turn the meat in it. Serve with chanterelle potato pan.