A delicious mushroom dish for any occasion!
Peel the potatoes and cut into fine slices.
Roast in butter until crispy, roast the mushrooms separately and add to the potatoes.
Season to taste, arrange and add truffle oil, fresh herbs and Parmesan cheese.
Related Recipes:
Salmon Zucchini GratinRinse the salmon briefly under cold water, dry with kitchen roll. Cut the salmon into slices two centimeters...
Preserved Chicken with Porcini MushroomsFor the preserved tenderloin with porcini mushrooms, wash the tenderloin, pat dry, cut off breasts and...
Jerusalem Artichoke Soup and Sautéed Foie Gras with Cinnamon and NutmegFor the Jerusalem artichoke soup, peel the onion and cut into fine cubes. Wash the Jerusalem artichoke, peel...
Curry Lentil Pilau with Lamb KababsRinse long-grain rice and lentils in cold water, changing the water a few times. Soak in the last water in...
Young Pork Loin in Tomato Crust on Asparagus VegetablesPeel the asparagus spears from the head down. Cook in light salted water with a pinch of sugar, a flake of...
Matie Salad Housewife StyleMix sour cream with onions, diced cucumbers, mustard, capers, anchovy paste and pepper and season to taste...
Pork Cheeks with Paprika and Onion VegetablesFor the pork cheeks with paprika-onion vegetables, peel the root vegetables and cut into small cubes. Peel and...
Saddle of Venison on Red Wine Beetroot Sauce with Brussels Sprouts and Lippischem(*) from local hunting grounds, alternatively fallow deer loin Deer loin and Brussels sprouts: * Sauté deer...
Roast PorkFirst, preheat the oven to 120 °C. Press the garlic and mix with the caraway seeds and salt to make a paste...
Jerusalem Artichoke Soup with Almond Oil and Crispy MelanzanitatarFor the Jerusalem artichoke soup, peel Jerusalem artichokes and cut into small pieces. Cut shallots and sauté...