Gröstl from Secreto and King Oyster Mushrooms

5 from 9 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 109 kcal


  • 420 g Jacket potatoes, cooled
  • 450 g Ibérico pig (Secreto)
  • 200 g King oyster mushrooms
  • 3 Pc. Spring onion
  • 2 Pc. Peeled garlic clove
  • 3 Branches Fresh oregano
  • 8 Pc. Sage leaves, fresh
  • Salt
  • Black pepper from the mill
  • Butaris (clarified butter)
  • 1 Sting Butter
  • 15 g Food starch


  • Peel and roughly dice the potatoes. Cut the meat into bite-sized strips. Clean the spring onions and cut into rings. Cut the garlic into thin slices. Cut the mushrooms into slices. Pick the herbs up just before serving.
  • Salt the meat and turn in the cornstarch. Heat the Butaris and fry it all around until golden brown. Take out and season with pepper. Fry the potato cubes in the same fat. Add onion and garlic. Mix and continue frying. Season to taste with salt and pepper. Fold in the meat and fry for another three minutes. Fold in the butter and herbs. Mix well and serve.


Serving: 100gCalories: 109kcalCarbohydrates: 3.1gProtein: 16.2gFat: 3.3g
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Written by John Myers

Professional Chef with 25 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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