Chanterelle Gröstl

Ingredients

• 500 g waxy potatoes (8 medium waxy potatoes)
• Salt
• 2 shallots
• 1 Carrot
• 500 g chanterelles
• 0.5 bunch flat parsley
• 0.5 bunch Chives
• 2 tbsp oil
• Pepper
• 1 tsp Paprika powder (sweet)

Instructions

1. 1.

   Wash the potatoes and boil them in their skins with salt for about 25 minutes. Peel while still hot and let cool.

2. 2.

   Meanwhile, peel the shallots, cut them lengthwise into halves, then slice thinly.

3. 3.

   Peel, clean, halve lengthwise, and slice the carrot thinly as well.

4. 4.

   Carefully brush the chanterelles to remove dirt; if necessary, rinse briefly and pat dry. Split large mushrooms lengthwise.

5. 5.

   Wash and shake off excess water from parsley and chives. Pick off parsley leaves and finely chop; cut chives into fine ribbons.

6. 6.

   Slice the cooled potatoes into thick rounds.

7. 7.

   Lightly coat the bottom of a large pan with oil. Fry the potato slices and carrot at low heat until the undersides are golden brown. Flip the potatoes and fry until crisp. Season with salt and pepper.

8. 8.

   At the same time, heat the remaining oil in a second pan. Sauté the chanterelles and shallots over medium heat for 5–6 minutes.

9. 9.

   Combine the chanterelles, parsley, and chives with the potatoes. Fry together briefly. Season the chanterelle gröstl with paprika powder, salt, and pepper.