Baked Potatoes with Chanterelle Sauce
Appetizers • European
Description
Baked Potatoes with Chanterelle Sauce
Ingredients
- Butter 5 oz
- Salad Potatoes 8 pieces
- Pickled Chanterelles 20 oz
- Garlic 2 cloves
- Dry martini ½ cup
- Chopped Sage Leaves 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 375°F.
Step 2
Rub the potatoes with one tablespoon of butter, place them in a baking dish, and cover with foil. Bake in the oven for about 1 hour until cooked through.
Step 3
Meanwhile, melt 3 tablespoons of butter in a skillet over medium heat. Add the chanterelles and minced garlic and cook, stirring, for about 15 minutes until soft and all the liquid has evaporated.
Step 4
Add the vermouth and cook, stirring, for another 2 minutes until the liquid thickens slightly. Then add 4 tablespoons of butter and the parsley. Season with salt and pepper to taste.
Step 5
Remove the potatoes from the oven, place them on plates, break them in half, and slightly mash them. Top with the mushroom sauce and serve.
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