|Champignon mushrooms||30 pcs|
|Celery stalks||200 g|
|Chanterelle mushrooms||300 g|
Remove 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.
Sauté 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.
Fry the rösti in preheated oil. Garnish the champignon mushrooms with fresh herbs.
A chef of the Goldie restaurant in Hotel Nautilus in Tábor. He has been a member of the National Team of the Czech Chefs Association for several years. He has been awarded medals at the Culinary Olympics IKA in Erfurt, the FHA Culinary Challenge competition in Singapore and the NRA Culinary Show in Chicago. He specializes in Czech cuisine.