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Ingredients (4 servings)
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500 g Maishendl-Geschnetzeltes
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250 g Bio-Champignons
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250 ml Schlagobers
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800 g Bio-Erdäpfel
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40 g Teebutter
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20 g Universalmehl
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Salz, Pfeffer, Öl
Preparation
- Peel and coarsely grate the potatoes, squeeze out excess liquid slightly, and season with salt and pepper.
- Heat half the butter with some oil in a large pan, press the grated potatoes flat into the pan, and fry for 10 minutes on each side until crispy to make roesti.
- Clean and quarter the mushrooms. Sear the sliced chicken in a second pan in the remaining butter, remove, and keep warm.
- Fry the mushrooms in the pan drippings, dust with flour, pour in the heavy cream, and let it simmer briefly.
- Return the meat to the sauce, season with salt and pepper to taste, and serve with the crispy roesti.
