Herbal Chanterelles with Bechamel Potatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 900 g potato (s), waxy
- 4 onion (s)
- 2 tablespoon flour
- 6 tablespoon margarine, vegan (e.g. Alsan)
- 250 ml soy cream (soy cream cuisine) or normal sweet cream (but then it is not vegan)
- 400 ml vegetable stock, depending on the consistency, more
- 400 g chanterelles, thawed or fresh
- 2 bunches herbs, as desired
- 1 bunch chives
- some salt and pepper
- some nutmeg
Print Recipe
Pin Recipe Instructions
- For the bechamel potatoes, peel and finely dice 2 onions, peel the potatoes and cut into 1 cm small cubes. Heat 2 tablespoons of margarine in a pan and fry the onions and potatoes all around.
- For the bechamel sauce, melt 2 tablespoons of margarine in a saucepan and stir in the flour with a whisk. Deglaze with the vegetable stock and beat vigorously. Mix in the cream and nutmeg. Now add the bechamel sauce to the potatoes and cook them for about 8 minutes. Possibly add stock. Season to taste with salt and pepper.
- For the herb chanterelles, finely chop the herbs. Finely dice the remaining onions. Heat 2 tablespoons of margarine in a pan and brown the onions in it. Add the thawed or fresh, cleaned chanterelles and fry all over. Add herbs and stew everything for 3 minutes. Season with salt and pepper.
- Arrange the bechamel potatoes and chanterelles on plates and garnish with chopped chives.
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