Hot Potato Waffles with Chanterelles
Breakfasts | Argentinian cuisine
⏳ Time
15 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
A strong friendship between mushrooms and potatoes is transformed by chef John Smith from the American Bistro into a fluffy potato waffle, topped with a whole patch of sautéed chanterelles. There are two key points to keep in mind: first, the waffles turn out delicious when they contain little flour, so it's best to bake them using the starch left from grated potatoes (detailed instructions are provided in the recipe). Second, the dish looks particularly appealing when the chanterelles are very small, about the size of a pinhead — in this case, the waffle becomes a large crispy plate for the mushrooms.
Ingredients
- Potato - 15 oz
- Milk - 10 fl oz
- Wheat Flour - 5 oz
- Chicken Egg - 2 pieces
- Baking Powder - 0 oz
- Dill - to taste
- Pickled Chanterelles - 5 oz
- Onion - 5 oz
- Garlic - 2 cloves
- Thyme - 2 sprigs
- Butter - 0 oz
- Stracchino cheese - 5 oz
- Vegetable Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the potatoes and grate them finely. Squeeze out as much juice as possible from the potatoes (save the juice!).
Step 2
Allow the juice to settle so that the starch sinks to the bottom. Carefully pour off the liquid and transfer the starch to a bowl.
Step 3
Add the drained potatoes, eggs, flour, milk, baking powder, salt, pepper, and finely chopped dill. Mix everything until you achieve a smooth consistency.
Step 4
Preheat the waffle maker to 355°F, grease it with vegetable oil, and pour in the batter, leaving about 1.5 to 2 cm from the edge. Close the waffle maker and set a timer for 5 minutes.
Step 5
Meanwhile, prepare the chanterelles. Cut the mushrooms in half and dice the onion into 1 cm cubes. Crush the garlic.
Step 6
In vegetable oil, sauté the onion, garlic, and thyme. Once the onion becomes soft, add the chanterelles and cook everything until done. Season with salt and pepper.
Step 7
Place the waffles on plates, top them with stracciatella, add the hot chanterelles, and sprinkle with dill.
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