Ingredients and Weight:
- 8 oz. dried chanterelle mushrooms
- 2 lbs. Yukon Gold potatoes
- 4 tbsp. extra virgin olive oil
- 2 tbsp. fresh rosemary, chopped
- 1 tsp. sea salt
- Freshly ground black pepper
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 1 hour
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Soak the dried chanterelle mushrooms in warm water for 20 minutes to rehydrate.
- Peel and dice the potatoes into small cubes.
- Boil the potatoes in salted water until tender, then drain and set aside.
- In a large skillet, heat the olive oil and add the rehydrated chanterelle mushrooms, cooking until they are golden and crispy.
- Add the cooked potatoes, rosemary, and season with sea salt and freshly ground black pepper.
- Toss to combine and cook for a few more minutes until everything is heated through.
- Serve immediately in a serving dish.
Nutritional Information:
- Calories: Approx. 300 per serving (based on serving size of 8)
- Fat: 14g
- Carbohydrates: 40g
- Protein: 8g
- Fiber: 5g (Based on estimated values and may vary depending on actual ingredients used.)
Dish Characteristics:
- A luxurious dish with a unique combination of chanterelle mushrooms and potatoes.
- The dish has a rich, earthy flavor from the mushrooms paired with the creamy texture of the potatoes.
- It is both hearty and elegant, making it suitable for special occasions or dinner parties.
User Comments:
- "This dish was amazing! The combination of chanterelle mushrooms and potatoes was a revelation." - John Doe, New York
- "The dish had a great flavor profile and the texture of the potatoes was perfect." - Jane Smith, California
- "I loved the crispy chanterelle mushrooms, they added a unique dimension to the dish." - Michael Johnson, Texas
Special Precautions and Tips:
- Make sure to use fresh, high-quality ingredients for best results.
- Rehydrate the chanterelle mushrooms thoroughly before cooking to ensure they are soft and ready for cooking.
- Adjust seasoning according to preference, adding more sea salt or pepper if desired.
