Porcini Mushroom and Potato Gratin and Chinese Cabbage Salad

5 from 5 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people


Porcini mushroom and potato gratin:

  • 750 g Potatoes
  • 2 tsp Salt
  • 1 tsp Whole caraway seeds
  • 500 g Fresh porcini mushrooms
  • 4 tbsp Liquid butter
  • 12 big pinches Coarse sea salt from the mill
  • 12 big pinches Colorful pepper from the mill
  • 2 tsp Ankerkraut mushroom pan *)
  • 2 tsp Instant vegetable broth
  • 400 ml Cooking cream
  • 8 tbsp Finely chopped parsley
  • 4 piece Casserole dishes

Chinese cabbage salad:

  • 300 g Chinese cabbage
  • 300 g 2 red peppers
  • 75 g 1 Onion
  • Sylt sauce or vinaigrette from **)


Porcini mushroom and potato gratin:

  • Wash the potatoes, cook in salted water (2 teaspoons of salt) with whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off. Let the potatoes cool down a little and cut into slightly thicker slices. Clean the boletus, cut off the stem and cut everything into slightly thicker slices. Heat / liquefy butter, add 1 tbsp in each of the casserole dishes and use a brush to spread it all over the pan. Layer the potato slices with the mushroom slices alternately in the 4 shapes. Season with coarse sea salt from the mill (3 big pinches per mold), colored pepper from the mill (3 big pinches per mold), ANKERKRAUT * mushroom pan (½ teaspoon per mold) and instant vegetable stock (½ teaspoon per mold). Drizzle / distribute cooking cream (100 ml) over each mold. Preheat the oven to 200 ° C, cook / bake the 4 casserole dishes on the middle rack for about 30 minutes. Remove and sprinkle with the cut parsley.

Chinese cabbage salad:

  • Remove the cabbage leaves, cut out the leaf core in a wedge shape and cut the leaves into strips approx. 2 cm wide. Clean and wash the peppers and cut into fine strips. Peel and quarter the onion, cut into thin slices and pull apart in strips. Put all ingredients in a bowl and mix well. The ready-to-buy Sylt sauce is enough as a salad sauce or alternatively made from sweet mustard (4 tbsp), light rice vinegar (8 tbsp), water (16 tbsp), oil (6 tbsp), coarse sea salt from the mill (3 big pinches) and colored Mix pepper from the mill (3 big pinches) into a dressing.


  • Serve the mushroom and potato gratin and Chinese cabbage salad, if available, sprinkle the salad with chives
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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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