Ingredients
- 4 large potatoes
- 4 tbsp fine olive oil
- 3 shallots, finely diced
- 750 g various fresh wild mushrooms, cleaned and sorted
- Black pepper, freshly ground
- 2 sprigs rosemary
- 2 sprigs thyme
- Fresh rosemary, finely chopped
- Fresh thyme, finely chopped
- Piment d'Espelette
- 250 g sour cream
- 125 g crème fraîche
- A handful of fresh, chopped parsley
Instructions
- Boil the potatoes in salted water for 10 minutes until half-cooked. Preheat the oven to 170°C. Drain the potatoes, dry them and bake them wrapped in aluminium foil for about 45 minutes. Then test them with chopsticks – they should be nice and soft.Â
- Meanwhile, heat the olive oil and gently fry the shallots in it. Increase the heat, add the mushrooms with the herb sprigs and fry over a high heat, stirring constantly. At first, liquid comes out, which should evaporate completely. Then season with salt, pepper and piment d'Espelette. Remove the herb sprigs. Stir in a blob of each of the sour cream and crème fraîche, as well as half of the finely chopped herbs.
- Stir the rest of the sour cream into the remaining crème fraîche until smooth, stir in the remaining finely chopped herbs and season well with salt and pepper.
- Remove the potatoes from the oven and the foil, place them on a pretty plate, cut them lengthwise at the top, press them apart a little, arrange the herb cream and mushrooms on top, sprinkle with the parsley and enjoy immediately.
Recipe: Heike Meyers
Notes
You should only pick mushrooms on your own if you have the necessary knowledge. Of about 5000 known mushrooms in the world, only 20 are excellent edible mushrooms, a few hundred are delicious. But there are also true mushroom connoisseurs. Ideally, join them!
