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Porcini mushroom fried potatoes à la Gabi

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Ingredients for 4 servings:

  • 400 g potato(s), waxy
  • Salt
  • 1 tsp caraway seeds
  • 30 g clarified butter
  • 200 g porcini mushrooms, cleaned and cut into pieces
  • 20 g butter
  • 2 shallots, finely diced
  • 1 clove(s) garlic, finely diced
  • salt and pepper
  • some stalks of marjoram, leaves plucked

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cook the potatoes in salted water with the caraway seeds for about 20 minutes. Peel and slice into 1 cm thick slices. Melt the clarified butter in a large pan and fry the potato slices over medium heat until golden brown on all sides. Drain the potatoes, add the butter, and add the mushrooms, and fry for a few minutes. Add the shallots and garlic to the mushrooms and fry briefly. Season with salt and pepper. Add the marjoram leaves to the potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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