Ratte Potatoes, Mushrooms and Artichokes with Belon Oysters, a recipe from Michel Rostang on the Worldwide Gourmet

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Ratte Potatoes, Mushrooms and Artichokes with Belon Oysters Recipe

Recipe

Michel Rostang

Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 30 minutes

Difficulty: Easy

Ingredients

Ingredients for 10 servings

- 1.4 kg (3 lb.) Ratte Potatoes

- 30 Belon Oysters

- 250 g (8 oz.) chanterelles

- 250 g (8 oz.) cep (porcini) mushrooms

- 25 g (1 oz.) flat leaf parsley

- 40 ml (3 tbsp.) hazelnut oil

- 200 g (3/4 cup) half-salted butter

- 1.2 kg (2 1/2 lb.) poivrade artichokes

Sauce

- 400 ml (1 1/2 cups) Port

- 800 ml (3 1/4 cup) juice from the mushrooms

- 40 ml (3 tbsp.) walnut oil

- 40 ml (3 tbsp.) 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.

Preparing the artichokes

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.

Sauce and presentation

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.

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