Chanterelles and Potato Cream
⏳ Time
10 minutes
🥕 Ingredients
12
🍽️ Servings
2
Description
The dish is crafted almost like a cocktail formula, beloved by a fictional secret agent — 'shaken, not stirred.' Boiled potatoes are mashed and blended with rich meat broth and cream until they reach a glossy cream consistency. The chanterelles are sautéed separately and sprinkled on top, resembling golden popcorn. The presentation of the plate evokes some pastry associations, but a generous dose of dill brings you back to reality. Recipe provided by a popular American restaurant delivery service.
Ingredients
- Pickled Chanterelles - 6 oz
- Dill - 0.1 oz
- Onion - 1.1 oz
- Potato - 1.8 oz
- Mushroom seasoning - 2 fl oz
- Garlic - 0.1 oz
- Thyme - 0 oz
- 33% Cream - 1 fl oz
- Butter - 1.1 oz
- Vegetable Oil - 0 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Prepare the cream. Cut the potatoes into sticks and chop the onion finely. Heat half of the vegetable oil and butter in a deep skillet and sauté the mushrooms (100 g) for 10-15 minutes. Add the onion and cook until it becomes translucent. Add the cut potatoes and fry, uncovered, until cooked through.
Step 2
Pour the mushroom broth and cream into the skillet, add thyme and garlic. Simmer for 5 minutes. Season with salt and blend until smooth.
Step 3
Sauté the remaining chanterelles separately in vegetable and butter.
Step 4
Place the chanterelle cream on a plate and garnish with sautéed mushrooms and dill leaves.
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