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Scrambled potatoes with chanterelles

updated

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Ingredients for 2 servings:

  • 2 large potatoes
  • 1 onion(s)
  • 80 g chanterelles (chanterelles)
  • ¼ liter vegetable broth
  • 60 g mountain cheese, spicy
  • some butter, cold
  • 1 clove(s) garlic
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Finely dice the potatoes and onions and cook until al dente. Brown the onion and diced potatoes in butter and bring to a boil with the broth, stirring constantly. Pour the broth over the potatoes until the broth is reduced. Roast the cleaned chanterelles with the chopped garlic in a pan, season with salt and pepper, and add to the potatoes. Finish with the grated mountain cheese and cold butter (amount to taste). Season to taste with salt, pepper, and freshly grated nutmeg.

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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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