John Myers
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Potato Wreaths with Mushrooms
The perfect potato wreaths with mushrooms recipe with a picture and simple step-by-step instructions.
Potato wreaths
- 5 Potatoes
- 2 tbsp Potato flour
- 1 tbsp Semolina
- Salt
- Clarified butter or oil
mushrooms
- 500 g Mixed mushrooms – here chestnuts, hollow foot boletus, witch bolete, stick sponges
- 1 Onion
- 2 Toes Garlic
- Whipped cream or soy cream
- Parsley, chives
- Peel, wash and grate the potatoes very finely. Squeeze out the resulting juice. Mix the potatoes with salt, potato flour and semolina.
- Heat a coated pan with a little fat and put a ring in it to form a ring out of the potato mixture, put the lid on the pan. Slowly fry until golden brown over medium heat, then remove the ring and turn carefully, and slowly fry the second side without the lid on the pan until golden brown and crispy.
- At the same time, dice the onion and garlic for the mushrooms, sweat everything in a little clarified butter or oil, add the mushrooms and stew, season with salt and pepper and refine with a little cream.
- Place a potato wreath on each of the preheated plates and place the mushrooms in the middle. Sprinkle with chopped parsley and chives. Finished! This goes well with lamb’s lettuce or any crunchy mixed salad.
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