Chanterelle Baked Potatoes on Bed Of Lettuce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 potato (s), predominantly waxy
- 2 spring onion (s)
- 200 g chanterelles, fresh, or mushrooms
- 1 small onion (s)
- 0.5 ½ cucumber (s)
- 0.5 ½ bell pepper (s)
- 0.5 ½ head lettuce
- 400 g sour cream
- 1 clove garlic
- vinegar
- salt and pepper
- Herbs, TK, e.g. Iglo
- some oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C lower and upper heat.
- Wash and brush the potatoes well and then wrap in aluminum foil and bake for about 1 hour.
- Carefully clean the chanterelles. Cut the onion into small cubes. Clean the spring onions and cut into fine rings. Put sour cream, frozen herbs, salt, pepper and a pressed garlic clove in a bowl and stir until smooth.
- Heat a little oil in a pan (prevents gummy mushrooms) and fry the chanterelles for about 4 minutes. Add onion cubes. Then finish frying for about 7 minutes. Only add salt and pepper to your liking at the end (otherwise it could get hard).
- Clean and wash the cucumber, bell pepper and lettuce and cut into small cubes and pieces. Put everything in a bowl and finish with a little oil and vinegar, salt and pepper.
- Remove the potatoes from the oven, unwrap them and cut them lengthways with a knife. Arrange the bed of lettuce on a plate, place the potatoes on top and fill with the sour cream mixture. Arrange and serve the fried chanterelles and spring onions.
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