Chanterelles and Potato Cream
2 servings
10 minutes
The dish is composed almost according to the cocktail formula beloved by James Bond - "shaken, not stirred". Boiled potatoes are mashed and mixed in a blender with strong meat broth and cream until a glossy cream is formed. Chanterelles are fried separately and sprinkled on top, resembling golden-brown popcorn. The appearance of the plate evokes some confectionery associations, but a generous dose of dill brings you back to reality. The recipe is provided by the restaurant delivery service Gallery to Go.
1
Prepare the cream. Cut the potatoes into sticks and chop the onion finely. Heat half of the vegetable and butter in a deep skillet and fry the mushrooms (100 g) for 10-15 minutes. Add the onion and fry until it becomes transparent. Add the cut potato sticks and fry until cooked without covering.
- Chanterelles: 170 g
- Onion: 30 g
- Potato: 50 g
- Butter: 30 g
- Vegetable oil: 10 ml
2
Pour mushroom broth and cream into the pan, add thyme and garlic. Simmer for 5 minutes. Season with salt and blend.
- Mushroom broth: 70 ml
- Cream 33%: 30 ml
- Thyme: 1 g
- Garlic: 2 g
- Salt: to taste
3
Fry the remaining chanterelles separately in vegetable and butter.
- Chanterelles: 170 g
- Butter: 30 g
- Vegetable oil: 10 ml
4
Place the chanterelle cream on a plate, garnish with fried mushrooms and dill leaves.
- Dill: 3 g