(Adapted from vegetarmat.org)
Ingredients
Serves 4
- 4 potatoes
- 200 g (1.5 cup) chantarelle / mushroom
- 0.5 red onion
- 2 dl (1 cup) sour cream
- Spinach leaves
- Thyme
- Salt
- Pepper
- Oil
How to prepare
As they are not quite in season, you may have to use dried chantarelles. If you do, remember that they must be soaked in water for about an hour before you start.
- Cut potatoes in halves. Season with salt, pepper and fresh thyme. Place on a greased cooking tray and bake in oven at 200°C (390 °F) for about 40 minutes. When done they will have a soft core and a crispy skin.
- Clean and cut chantarelle into small cubes. You may substitute fresh chantarelle with dried, or any mushroom you prefer. Pan fry in butter until crispy
- Finley chop the red onion
- Arrange on a plate with fresh spinach, potatoes, sour cream, mushroom and red onion on top. Decorate with a spring of thyme and heartsease (if available). Here you can see an image of how the dish can look when finished.