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.

Preparing the mushrooms

1. Brush the mushrooms and slice them fairly thickly so they have a nice texture when eaten. Don't wash the mushrooms! 
2. Sauté each variety of mushroom separately in a little clarified butter with a pinch of minced shallot until nicely colored. 
3. Add a splash of sherry; keep warm on a paper towel. 

Crispy potato cake

1. Peel the potatoes. It's important not to wash them so that they retain all their starch; slice thinly on a mandolin. 
2. Place the potato slices on a non-stick baking sheet; season with salt and pepper; sprinkle with garlic flower and minced shallot.
3. 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. 

Sauce

1. Sauté the shallot in a little olive oil. 
2. Add the herbs and mustard; deglaze with Madeira, tossing well. 
3. Add the red wine and reduce by half. 
4. Add the veal stock and reduce by half. 
5. Mix in the cheese; remove the sauce from the heat once the cheese is melted.
6. Strain the sauce and correct the seasoning. 

Serving

1. Place the sautéed mushrooms in the center of the plate.
2. Pour around a ribbon of sauce.
3. Garnish with the crispy potatoes. 
   

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A recipe from Alain Penot, Auberge du Lac-St-Pierre