Sonntag, 7. August 2011

Fried potatoes with porcini – Bratkartoffeln mit Steinpilzen

I love summer – although this one has not been very summery so far. The only good things coming out of it and all the rain are loads of mushrooms, especially porcini. I love to go mushroom hunting in the nearby forests but I have to confess today's ones are not self-picked.

Fortunately, on the way to the famous ‘pick-yourself-a-bouquet’-field there is a stand on week-ends, situated right beside a somewhat desolate looking “établissement”, selling white asparagus and strawberries in spring, cherries, currants, blueberries, chanterelles and porcini in summer.

Simple Sunday dinner
4 new potatoes
200 g porcini mushrooms
1 onion or 2 spring onions
50 g smoked tofu
2 Tbs. oil
salt, pepper
a handful of arugula

green salad
a handful of small cherry tomatoes
1 Tbs. linseed oil
1 Tbs. raspberry vinegar
salt, pepper

Slice the potatoes, clean the mushrooms with a brush and slice them too – very thinly. Cut the onion in small cubes (or the spring onion in rings). Cut the smoked tofu in cubes.
In a pan heat the oil to medium, fry the potatoes for some 8 min, add the porcini, fry another 8-10 min, add the tofu and onion fry until it is golden brown. This may take another 5-6 min.
Then season with salt and pepper. Add some chopped arugula.

Serve with a green salad with linseed-raspberry vinegar dressing.

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