Summery Chanterelle Gröstl | Quick Classic

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Summery Chanterelle Gröstl | Quick Classic

Name: Summery Chanterelle Gröstl | Quick Classic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Österreichische Küche
Ingredients: 500 g mostly firm-cooking potatoes (Type B); 200 g fresh chanterelles; 1 pc onion; 1 handful fresh flat-leaf parsley; 2 pcs eggs; 30 g butter; 1 pinch fine salt; 1 pinch ground black pepper

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25 min

Quick

Gurkerl Küche

Ein echter Sommerklassiker der österreichischen Alpenküche: Knusprige Erdäpfel, frische Eierschwammerl und feine Kräuter, verfeinert mit einem perfekten Spiegelei. In nur 15 Minuten zubereitet!

Ingredients

Price per portion:€ 9.60

Ingredients for the chanterelle Gröstl

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Predominantly waxy potatoes (type B) 500 g Erdäpfel vorwiegend festkochend (Typ B)

Fresh chanterelles 200 g Eierschwammerl frisch

Onion 1 Stk Zwiebel

Fresh flat-leaf parsley 1 Handvoll Petersilie glatt frisch

Eggs 2 Stk Eier

Butter 30 g Butter

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Fine salt 1 Prise Salz fein

Ground black pepper 1 Prise Pfeffer schwarz gemahlen

Preparation method

Preparation

Peel the cooked potatoes and cut them into approx. 0.5 cm thick slices. Thoroughly clean the chanterelles (do not wash, but brush dry) and halve or quarter them depending on size. Finely dice the onion and finely chop the fresh parsley.

Cooking

Heat half of the butter in a large frying pan. Add the potato slices and fry over medium-high heat until golden brown and crispy. Remove from the pan and keep warm (if needed, keep warm in the oven at 80 °C).

Melt the remaining butter in the pan. Sauté the diced onions until translucent, then add the chanterelles and sear for 4–5 minutes until the released liquid has evaporated.