Sauté of Wild Mushrooms with Sherry and Crispy Potatoes with Garlic Flower, goat cheese sauceTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: 10 minutes + 20 minutes for the sauce
Difficulty: Easy
Nutritional values
per 100 g
Energy:141 kcal
Proteins:6.4 g
Fats:7.3 g
Carbohydrate:11 g
Fibers:1.2 g
Sugar:1.2 g
Cholesterol:22.3 mg
Sodium:158.9 mg
Calcium:121 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
350
g
wild mushrooms
1
french shallot
60
g
clarified butter
50
ml
sherry
vegetable or hazelnut oil
**Crispy potatoes
700
g
peeled potatoes
50
g
french shallot
20
g
garlic flower
salt and pepper
olive oil
1
french shallot
15
ml
dijon mustard
100
ml
madeira
200
ml
red wine
5
sprigs of fresh thyme
1
bay leaf
50
ml
slightly thickened veal stock
200
g
black goat's cheese
METHOD
Preparing the mushrooms
- Brush the mushrooms and slice them fairly thickly so they have a nice texture when eaten. Don't wash the mushrooms!
- Sauté each variety of mushroom separately in a little clarified butter with a pinch of minced shallot until nicely colored.
- Add a splash of sherry; keep warm on a paper towel.
Crispy potato cake
- Peel the potatoes. It's important not to wash them so that they retain all their starch; slice thinly on a mandolin.
- Place the potato slices on a non-stick baking sheet; season with salt and pepper; sprinkle with garlic flower and minced shallot.
- Cook in a 180°C. 350°F. oven until nicely browned. You could also combine the ingredients and cook them in a little oil in a skillet.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
CHEF'S NOTES
This recipe can be made with whatever mushrooms are available, depending on the market and the season: chanterelle, blue foot, oyster mushrooms, etc.
The basic principle concerns the cooking: since each variety of mushroom requires a different cooking time, depending on whether it is firm or soft, they should each be sautéed separately.
