RCI-VG.004.1067.001
Potato with Chanterelle and Oyster mushrooms
Chanterelle
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- potatoes (1 pound)3 largepeeled and cubed
- fresh oyster and chanterelle mushrooms½ poundsliced
- garlic2 clovesminced
- 1 unit
- of fresh savory1 sprig
- of dried marjoram1 pinch
- 1 unit
- 2 Tbsp
- 1 Tbsp
- shallot1 unitminced
- 2 Tbsp
- 2 Tbsp
- 4 Tbsp
Method
1
Peel and cube the potatoes into 1-inch pieces, then place in a pot of cold salted water and bring to a boil.
15 minutes
2
Cook potatoes until just tender but still holding their shape, about 12-15 minutes, then drain and set aside.
15 minutes
3
Heat cooking oil in a large skillet over medium-high heat, then add minced shallot and cook until softened, about 2 minutes.
2 minutes
4
Add minced garlic to the skillet and cook for 30 seconds until fragrant.
1 minutes
5
Add sliced oyster and chanterelle mushrooms to the skillet and sauté until they release their liquid and begin to brown, about 6-8 minutes.
7 minutes
6
Sprinkle flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
1 minutes
7
Pour tarragon vinegar into the skillet, stirring to deglaze and combine with the flour mixture.
1 minutes
8
Add the cooked potatoes, bay leaf, fresh savory sprig, and pinch of dried marjoram to the skillet and gently toss to combine.
2 minutes
9
Reduce heat to medium-low and simmer for 5 minutes to allow flavors to meld and the sauce to thicken slightly.
5 minutes
10
Remove from heat and discard the bay leaf and savory sprig, then stir in sour cream until well combined.
1 minutes
11
Season with salt and pepper to taste, then transfer to a serving dish and garnish with chopped chives before serving.