Recipes from around the world
VERSILFOOD

France

Pommes Fondantes with Chanterelles à la Bordelaise

45 minutes

Medium

Serves 2

Ah, la France: streets scented with boulangeries, romantic atmospheres, and a cuisine that wins you over at the very first bite. Among the many iconic recipes of French tradition, sometimes the most surprising dishes are born from the meeting of simple preparations.

That’s exactly the case with this irresistible combination: mushrooms à la bordelaise, fragrant with parsley and lemon, and pommes fondantes, potatoes that are golden on the outside and incredibly tender inside. Bringing everything together is a delicate Provençal-style aioli sauce.

The special touch? Versilfood Whole Chanterelles, releasing all their aroma as soon as they hit the pan, giving the dish the authentic scent of the forest.

Ingredients

2 shallots
1 pack (200 g) of Versilfood Whole Chanterelles
Extra virgin olive oil, as needed
Salt and pepper, to taste
1 lemon
1 bunch of parsley
3 red-skinned potatoes
1 head of garlic
1 sprig of thyme
500 ml vegetable broth

Preparation

For the mushrooms à la bordelaise:
Heat a pan with a drizzle of extra virgin olive oil. Add the finely chopped shallots and let them soften gently. Add the Versilfood Whole Chanterelles and cook for about 5 minutes. Lightly season with salt, add a few drops of lemon juice, and finish with freshly chopped parsley.
For the pommes fondantes:
In the same pan, heat a little olive oil. Peel the potatoes, cut them into thick slices, and use a round cutter to shape them into even discs. Brown them on both sides until golden. Add the whole head of garlic (with the top removed) and the thyme sprig. Cover with vegetable broth, place a lid on the pan, and cook until the potatoes are tender inside and the broth is fully absorbed.
For the aioli sauce:
Mash the garlic cloves cooked with the potatoes and work them with a pinch of salt. Slowly add extra virgin olive oil, mixing until you obtain a smooth, emulsified sauce with a mayonnaise-like consistency.
Serve the pommes fondantes with the warm chanterelles and finish with the aioli sauce.