Ratte Potatoes, Mushrooms and Artichokes with Belon OystersTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:108.2 kcal
Proteins:4.1 g
Fats:5.5 g
Carbohydrate:9.6 g
Fibers:2 g
Sugar:0.6 g
Cholesterol:22.8 mg
Sodium:85.1 mg
Calcium:17.3 mg
Energy:601 kcal
Proteins:23 g
Fats:30.4 g
Carbohydrate:53.5 g
Fibers:11.1 g
Sugar:3.3 g
Cholesterol:126.6 mg
Sodium:472.5 mg
Calcium:95.9 mg
SIMILAR RECIPES
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INGREDIENTS
For 10 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1400
g
ratte potatoes
30
belon oysters
250
g
chanterelles
250
g
cep (porcini) mushrooms
25
g
flat leaf parsley
40
ml
hazelnut oil
200
g
salted butter
1200
g
poivrade artichokes
800
ml
juice from the mushrooms
40
ml
walnut oil
40
ml
unsalted butter
salt and pepper
METHOD
Preparing the mushrooms- Clean the mushrooms; slice the ceps but not too thinly.
- Halve the chanterelles if necessary or leave them whole.
- Sauté them separately to begin with, with no seasoning. Drain, reserving the juice.
- Turn the artichokes and slice them raw. Fry 1/8 for garnish. Reserve the rest in an acidic solution (water and lemon juice).
- Open the oysters and drain them.
- Chop the flat leaf parsley.
- Reduce the Port and mushroom juices; whisk in the walnut oil and butter; season.
- Cook the potatoes in their skins; drain and mash with a fork.
- Sauté the mushrooms in butter and season. Add half the mushrooms to the potatoes with the raw artichokes, 150 g (10 tbsp.) butter, the crushed oysters and flat leaf parsley.
- Place the remaining mushrooms in the center of each plate using a rectangular mold. Place some of the sauce and some hazelnut oil around.
- Place the potato mixture on top, garnish with the fried artichokes and serve warm.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
