Hot Potato Waffles with Chanterelles
4 servings
15 minutes
Sergey Astafyev from the Krombacher Beer Kitchen restaurant transforms the strong friendship of mushrooms and potatoes into a plump potato waffle, on which he places a whole meadow of fried chanterelles. There are two subtle points - firstly , the waffles turn out tasty if they have little flour, so it is worth baking them on the starch left over from grated potatoes (how to do this is described in detail in the recipe). Secondly, the dish looks especially nice if the chanterelles are very small, the size of a bottle cap - then the waffle becomes a large crispy plate for the mushrooms.
1
Peel the potatoes and grate them on a fine grater. Squeeze out as much juice as possible from the potatoes (save the juice!).
- Potato: 400 g
2
Let the juice settle so that the starch sinks to the bottom. Carefully drain the liquid and transfer the starch to a bowl.
- Potato: 400 g
3
Add squeezed potatoes, eggs, flour, milk, baking powder, salt, pepper, and finely chopped dill. Mix everything until smooth consistency.
- Potato: 400 g
- Chicken egg: 2 pieces
- Wheat flour: 200 g
- Milk: 250 ml
- Baking powder: 10 g
- Dill: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Preheat the waffle maker to 180 degrees, grease with vegetable oil, and pour in the batter, leaving 1.5–2 cm to the edge. Close the waffle maker and set the timer for 5 minutes.
- Vegetable oil: to taste
5
Meanwhile, prepare the chanterelles. Cut the mushrooms in half, dice the onion into 1 cm cubes. Crush the garlic.
- Chanterelles: 200 g
- Onion: 100 g
- Garlic: 2 cloves
6
Sauté onion, garlic, and thyme in vegetable oil. When the onion becomes soft, add the chanterelles and sauté everything until cooked. Season with salt and pepper.
- Vegetable oil: to taste
- Onion: 100 g
- Garlic: 2 cloves
- Thyme: 2 sprigs
- Chanterelles: 200 g
- Salt: to taste
- Ground black pepper: to taste
7
Place the waffles on plates, top with stracciatella, hot chanterelles, and sprinkle with dill.
- Stracciatella cheese: 200 g
- Chanterelles: 200 g
- Dill: to taste