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Baked Mushrooms with Chanterelle Sauce and Rösti

Champignon mushrooms30 pcsRemove the stems from the champignon mushrooms, season with salt and pepper, drizzle with melted butter, and bake in an oven at 160 °C for approximately 5 minutes. Dice the celery stalks, season with salt, add lemon juice and sweeten with sugar.
Celery stalks200 g
Lemon1 pcs
Sugar50 g
Butter100 g
Chanterelle mushrooms300 gSauté the thinly sliced shallots in butter, add chopped thyme and champignon stems, then add cream, simmer, and blend thoroughly in an immersion blender. Finally, finish with butter and salt to taste.
Butter100 g
Shallots100 g
Cream500 ml
Thyme1 sprig
Rösti30 pcsFry the rösti in preheated oil. Garnish the champignon mushrooms with fresh herbs.
Oil500 ml
Fresh herbs