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Ratte Potatoes, Mushrooms and Artichokes with Belon Oysters Recipe
Flavors of Paris and the Ile-de-France
Cooking time: 30 minutes
Total time: 30 to 60 minutes
Preparation time: 30 minutesCooking time: 30 minutes
Difficulty: Easy
Ingredients
Ingredients for 10 servings
- 1.4 kg (3 lb.) Ratte Potatoes
- 30 Belon Oysters
- 250 g (8 oz.) chanterelles
- 250 g (8 oz.) cep (porcini) mushrooms
- 25 g (1 oz.) flat leaf parsley
- 40 ml (3 tbsp.) hazelnut oil
- 200 g (3/4 cup) half-salted butter
- 1.2 kg (2 1/2 lb.) poivrade artichokes
Sauce
- 400 ml (1 1/2 cups) Port
- 800 ml (3 1/4 cup) juice from the mushrooms
- 40 ml (3 tbsp.) walnut oil
- 40 ml (3 tbsp.) unsalted butter
- Salt and pepper
Method
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.
- Turn the artichokes and slice them raw. Fry 1/8 for garnish. Reserve the rest in an acidic solution (water and lemon juice).
- Open the oysters and drain them.
- Chop the flat leaf parsley.
- Reduce the Port and mushroom juices; whisk in the walnut oil and butter; season.
- Cook the potatoes in their skins; drain and mash with a fork.
- Sauté the mushrooms in butter and season. Add half the mushrooms to the potatoes with the raw artichokes, 150 g (10 tbsp.) 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.
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