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Recipe : ** Ratte Potatoes, Mushrooms and Artichokes with Belon Oysters

Ratte Potatoes, Mushrooms and Artichokes with Belon Oysters
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    30 min
  • Ready in
    1 h
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes

Recipe's Ingredients

  Quantities for people → Recalculate
  • 30 belon oysters
  • salt and pepper
  • 3 tablespoons hazelnut oil
  • 3 tablespoons walnut oil
  • 3 tablespoons unsalted butter
  • 1.4 kg ratte potatoes
  • 250 g chanterelles
  • 250 g cep (porcini) mushrooms
  • 25 g flat leaf parsley
  • 200 g half-salted butter
  • 1.2 kg poivrade artichokes
  • 400 ml port
  • 800 ml juice from the mushrooms

  • Recipe preparation steps

  • 1
    Preparing the mushrooms: Clean the mushrooms; slice the ceps but not too thinly. Halve the chanterelles if necessary or leave them whole. Sauté them separately to begin with, with no seasoning. Drain, reserving the juice.
  • 2
    Preparing the artichokes
  • 3
    Turn the artichokes and slice them raw. Fry one-eighth for garnish. Reserve the rest in an acidic solution (water and lemon juice).
  • 4
    Open the oysters and drain them. Chop the flat leaf parsley.
  • 5
    Sauce and presentation
  • 6
    Reduce the Port and mushroom juices; whisk in the walnut oil and butter; season.
  • 7
    Cook the potatoes in their skins; drain and mash with a fork.
  • 8
    Sauté the mushrooms in butter and season.
  • 9
    Add half the mushrooms to the potatoes with the raw artichokes, 150 g butter, the crushed oysters and flat leaf parsley. Place the remaining mushrooms in the center of each plate using a rectangular mold. Place some of the sauce and some hazelnut oil around. Place the potato mixture on top, garnish with the fried artichokes and serve warm.
  • Ready !