Serve your guests these fries as a side dish. Give these delicious home-made fries a surprising touch with a topping of mushroom ragout and a Parmesan sauce. Fries with a twist!
Ingredients:
1 kg floury potatoes
400 grams mixed mushrooms
1 onion
400 ml vegetable stock
1 teaspoon truffle paste
Cream
200 grams ERU Cheese Spread with Parmesan
Salt and pepper (to taste)
100 grams basic white sauce
Serve your guests these fries as a side dish. Give these delicious home-made fries a surprising touch with a topping of mushroom ragout and a Parmesan sauce. Fries with a twist!
Preparation
Peel and slice the potatoes into 1 cm thick chips.
Rinse and cover with cold water until you cook them.
Heat the deep fryer to 160°C.
Drain the potatoes and pat dry.
Pre-fry the chips in 2 batches and deep fry for around 5 minutes until pale yellow.
Method
Finely slice the mushrooms and onion.
Fry the mushrooms in a frying pan, add the stock and some cream.
Add the truffle paste and allow the flavours to be absorbed.
Meanwhile heat the deep fryer to 180°C and fry the chips in 2 batches until golden brown in around 5 minutes.
Drain on kitchen paper and season with salt and pepper to taste.
Pile on a plate and top with the mushroom ragout.
Mix ERU Cheese Spread with Parmesan with the white sauce and drizzle over the fries.
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This strongly flavoured cheese spread is made from the best Parmesan cheeses. The full flavour of this spread enables you to quickly and easily add flavour to a delicious tagliatelle with chicken and chestnut mushrooms.
