Baked Potatoes with Chanterelles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large potatoes, floury cooking
- 400 g chanterelles
- 4 spring onion (s)
- 2 tablespoons oil
- 250 g ricotta
- 100 g crème fraîche, sour cream or sour cream
- 1 bunch chives
- 0.5 ½ bunch chervil or parsley
- 0.5 ½ bunch radishes
- salt and pepper
- some milk or cream
Print Recipe
Pin Recipe Instructions
- Scrub the potatoes under running water and then wrap them in aluminum foil. Preheat the oven to 200 ° C and bake the potatoes for 1 hour.
- Clean the chanterelles with a brush, leave the small mushrooms whole, halve or quarter the large ones. Clean the spring onions and cut the white and light green into fine rings. Mix the ricotta with the sour cream in a bowl and stir with milk or cream until smooth.
- Cut the chives into fine rolls, chop the chervil or parsley. Fold the herbs into the ricotta mixture. Clean and wash the radishes and cut into small cubes. Mix in the ricotta as well. Season with salt and pepper. Heat the oil in a pan and fry the mushrooms. Add the spring onion rings and season with salt and pepper.
- Take the potato out of the oven, unwrap it and cut it lengthways with a knife. Fill with ricotta and mushrooms and serve.
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