Chanterelle Dill Roesti

Traditional potato rösti are often served with apple sauce or a creamy dipping sauce. I would recommend both for this dish. For the creamy sauce, a garlic-spiked, curry or horseradish flavor with a sour cream base would work. Just mix in desired amounts of your preferred flavor into a cup of full or low-fat sour cream.

Chantelle mushrooms vary from Europe to the states. Generally, in Europe, they are much smaller in size, and some say, most flavorful. 

If you can find European style chanterelle mushroom for making this recipe, I highly recommend them. However, you can also substitute your favorite mushroom variety. Fresh mushrooms work best for this dish.

This recipe works as an appetizer or a main dish. to serve as a starter, simply miniaturize the size of the patties. 

Chanterelle Dill Roesti

Prep Time: 25 minutes 

Cook Time: 30 minutes 

Yield: Serves 4 

Ingredients:

• 1 +1/2 lb potatoes
• Pinch of salt
• Pinch of white granulated sugar
• 2 cup fresh chanterelle mushrooms
• 1 large red onion
• 1/2 bunch fresh dill
• 1 tablespoon unsalted butter
• 1 large egg
• salt and freshly ground black pepper 
• 1 teaspoon garlic powder
• 2 tablespoon all-purpose flour
• 2 tablespoons clarified butter 

Directions:

• Peel the potatoes cut in halves or large chunks and place in a saucepan. Cover with water, add 1 teaspoon of salt and a pinch of white granulated sugar. 
• Bring to a boil over medium-high heat and cook until almost soft, about 10 minutes. You should be able to push a fork through the pieces with some resistance. You will need to grate the potatoes so you do not want them to be mushy. 
• Remove the cooked potatoes from the heat, drain and rinse with cold water. 
• When the potatoes are cool enough to handle grate them (use the larger holes of the grater, you want wide strip shapes) into a bowl and set aside. 
• Rinse the chanterelle mushrooms in cold water. Pat dry with a paper towel and cut into small pieces.
• Peel the red onion and cut into very fine pieces. 
• Strip the dill from the stems and cut into fine pieces. Reserve some sprigs for garnish, if desired. 
• Melt the tablespoon of unsalted butter in a medium sized skillet of frying pan over medium-high heat. Add the chopped red onion and stir, cooking until the onions become transparent. 
• Add the chanterelle mushrooms to the pan and stir to coat and combine with the onions. Cook until the mushrooms become soft, stirring occasionally. Remove them from the pan, transfer to a large separate bowl and set aside to cool. 
• When the fried chanterelles and onions have cooled enough to handle, add the grated potato. 
• Beat the egg lightly and add it to the bowl along with the chopped fresh dill. Mix everything together. 
• Make sure all the ingredients are thoroughly and evenly combined. Season the mixture with salt, freshly ground black pepper and garlic powder. 
• Sprinkle the two tablespoons of all purpose flour over the top of the mixture and once again, knead or stir to combine. 
• Add the clarified butter to the pan and melt. Warm a heat-proof plate on the top of the stove or in the oven. Place a layer of paper towels next to the stove top. 
• Shape the mixture into small flat patties and place in the skillet. Fry on both sides until crispy and golden. Transfer the cooked patties to the paper towels, then pat off any excess grease. Transfer to the warm plate and cover the plate with aluminum foil and stow in a warm place. 
• Fry the rest of the patties and transfer to the warm plate. When they all have been cooked, garnish the plate with dill sprigs and serve with the or without your choice of sauce.