Usuba
Potato Waffles with Mushrooms and Cheese
Crispy potato waffles filled with sautéed chanterelle mushrooms, onions and garlic, topped with soft stracciatella cheese. The dish is perfect as a main course or as an appetizer.
- Total
- 15 min
- Standard serving
- 383.1 g
Ingredients
Total 15- Potato
100 g≈ 2/3 pcs - Milk
62.5 ml≈ 4 tbsp - Wheat flour
50 g≈ 1/3 cup - Chicken egg
25 g≈ 1/2 pcs - Baking powder
2.5 g≈ 2/3 tsp - Dill
to taste≈ 2/3 stalk - Chanterelles
50 g≈ 6 pcs - Onion
25 g≈ 5 clove - Garlic
1.5 g≈ 1/2 clove - Thyme
0.75 g≈ 1/2 sprig - Butter
10.989 ml≈ 2 slice - Stracciatella cheese
50 g≈ 3 tbsp - Vegetable oil
to taste≈ 1/4 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Peel the potatoes and grate them on a fine grater. Squeeze out as much juice as possible from the potatoes and save the juice.
- 2
Step 2
Let the juice settle so the starch sinks to the bottom. Carefully pour off the liquid and transfer the starch to a bowl.
- 3
Step 3
Add the squeezed potatoes, eggs, flour, milk, baking powder, salt, pepper, and finely chopped dill to the starch. Mix until smooth and uniform.
- 4
Step 4
Heat the waffle iron to 180 degrees, brush it with vegetable oil and pour in the batter, leaving 1.5–2 cm from the edge. Close the waffle iron and cook for 5 minutes.
- 5
Step 5
While the waffles are cooking, prepare the chanterelles: cut them in half, dice the onion into 1 cm cubes, and crush the garlic.
- 6
Step 6
Heat vegetable oil in a pan and sauté the onion, garlic, and thyme. When the onion softens, add the chanterelles and cook until done. Season with salt and pepper.
- 7
Step 7
Place the finished waffles on plates, top with burrata, hot chanterelles and sprinkle with dill.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
