Michel Sarran's forest pan-fried potatoes

Michel Sarran

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

soya sauce

2 tablespoons of oyster sauce

1 tablespoon of chopped parsley

olive oil

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 .

Serve immediately.


A chef in my kitchen: Marmiton invites Michel Sarran , Michel Sarran, ed. Michel Lafon, € 24.95


Also discover how to make a good croziflette

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