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King oyster mushrooms with potato rösti and red wine reduction

11 June 2021 / Team Cuisine /
Difficulty
Easy
Preparation time
20 Minutes
Cooking time
45 Minutes

 

 

Instruction

1
Vacuum seal the mushrooms with the salt, pepper, olive oil and thyme. Cook in a preheated water bath at 70 degrees for 45 minutes.
2
For the sauce, add the red wine to a pan. Finely chop the shallots and reduce by two thirds together with the bay leaf and honey. Finally, stir through the lemon juice and the butter.
3
For the rösti, peel and coarsely grate the potatoes. Leave to stand briefly until the water has been released. Squeeze the potatoes with your hands and drain the excess water. Season with salt and pepper to taste. Add the onion and egg yolk. Mix through gently with your hands. Heat the oil in a pan. Shape the mixture into small heaps and add to the pan. Flatten the rösti with a fish slice. Fry the rösti slowly on both sides for approximately 5 to 7 minutes until golden
4
Remove the mushrooms from the water bath and sear briefly over a high heat with a small amount of butter and oil.
5
Arrange the mushrooms over the rösti and pour over the red wine sauce.

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