Notice to foodies! The two-starred Toulouse chef and ex-juror of Top Chef Michel Sarran revisits 80 best-selling recipes by Marmiton in his new book Un chef dans ma cuisine , published by Michel Lafon .
The “with a twist ” recipe that you absolutely must try this fall? Its pan-fried potatoes à la forestière served with golden mushrooms, returned to soy sauce and oyster sauce for the umami touch that is really good. Yummy!
The ingredients for 4 people
800 g of potatoes
100 g chanterelles
100 g button mushrooms
100 g de shiitake
100 g of pleurotes
200 g of chopped snow peas
2 spring onions, thinly sliced
2 tablespoons of oyster sauce
1 tablespoon of chopped parsley
salt and pepper
Cut the potatoes into large cubes and set them aside in the water to prevent them from darkening. Clean and cut all the mushrooms into large pieces.
Cook the snow peas in salted boiling water for 2 minutes, then cool them and set them aside.
Drain and dry the potatoes, then brown them in olive oil until golden brown, and remove them.
Add a drizzle of oil to the same pan , and sauté the mushrooms. When they are golden brown, salt and pepper and add the onions .
Return the potatoes to the pan, deglaze with a touch of soy sauce and the oyster sauce . Add the snow peas and chopped parsley , then sauté well to coat all the vegetables .
A chef in my kitchen: Marmiton invites Michel Sarran , Michel Sarran, ed. Michel Lafon, € 24.95
Also discover how to make a good croziflette