In my last post, I wrote about a delicious potato-mushroom-cheese casserole that I had in Tallinn. A few weeks ago I e-mailed the restaurant, Kuldse Notsu Kõrts, and asked if they could share the recipe. Some time passed and I really didn't expect to hear back, but then, lo and behold, the manager e-mailed me the recipe!I liked Kuldse Notsu Korts when I ate there, but now it gets my wholehearted recommendation; if you're ever in Tallinn, go there for traditional Estonian food.
Should you make this casserole at home, try to get your hands on some chanterelles (nearly impossible in Wisconsin, unfortunately) and use plenty of butter and cheese as directed. This makes a real difference in the flavor. I halved the recipe and used a mix of button, shiitake and portabello mushrooms.
Here's the recipe:
Ingredients:
2 kg Potatoes
0.5 L milk
70 g butter
salt
1 big onion
1 kg chanterelles
50 g butter
Salt, pepper
50 g flour
0.5 L milk
100 g cheese-I used swiss and provolone
Mixed herbs (parsley and dill)
Method:
Peel, boil and drain the potatoes. Mash them slightly; add warm milk and butter, then beat well.
Fry the chopped onion and chanterelles in butter for about 10 minutres, season with salt and pepper, add flour and milk, and stir until the mixture thickens.
Slightly butter a large casserole pan or dish. Fill the dish with potatoes; pour the mushroom sauce on top. Sprinkle with grated cheese and bake for 20 minutes at 425.
Serve with chopped green herbs.
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4 comments:
Potatoes, mushrooms, butter, milk and cheese.... you're killing me! (but if I had to go, that's the way I'd want to do it, with mushrooms and butter). :)
Sounds great! And chanterelles have a way of popping up sometimes, just when you need them;-)
Kevan
Irene--The restaurant version of this that I had in Estonia must have had about 10,000 calories.
Kevan--Thanks again! :)
I love the combinations involving potatoes and wild mushrooms
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