Potato Galette with Morel Mushrooms
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Main Course
Cuisine: Fusion
Key Ingredients:
Potatoes
Morel mushrooms
Olive oil
Red wine
Fresh cream
Leeks
Cheddar cheese
About Potato Galette with Morel Mushrooms
Table of Contents
A potato cake, staple
of French countryside
- Medium potatoes, parboiled 4
- Morel mushrooms, chopped 4 tbsps
- Borges olive oil 4 tbsps
- Garlic, chopped 1 tsp
Step 1.Heat 2 tbsps olive oil in a non-stick pan, add garlic and saute till fragrant. Add morel mushrooms and red wine, mix and cook till the wine reduces. Add cream and mix and take the pan off the heat.
Step 2.Peel and slice the potatoes and put into a bowl. Cut the leeks into thin strips and add to the potatoes. Add grated cheddar cheese, mix well.
Read MoreIngredients
- Medium potatoes, parboiled 4
- Morel mushrooms, chopped 4 tbsps
- Borges olive oil 4 tbsps
- Garlic, chopped 1 tsp
- Red wine 1 tbsp
- Fresh cream 1 tbsp
- Leeks 2
- Cheddar cheese, grated 2 cups
- Cream sauce to serve
How to Make Potato Galette with Morel Mushrooms (Stepwise Photos)
Method
- Heat 2 tbsps olive oil in a non-stick pan, add garlic and saute till fragrant. Add morel mushrooms and red wine, mix and cook till the wine reduces. Add cream and mix and take the pan off the heat.
- Peel and slice the potatoes and put into a bowl. Cut the leeks into thin strips and add to the potatoes. Add grated cheddar cheese, mix well.
- Heat remaining olive oil in another non-stick pan, add the potato mixture and spread like a pancake. Cook till the underside is done. Flip and cook the other side similarly.
- Place the galette on a serving plate, pour the morel sauce over it and serve hot with a bowl of cream sauce.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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