French Fries with Mushroom Sauce
Golden and crispy fries served with a creamy Versilfood mushroom sauce: perfect for appetizers and informal dinners.
Ingredients
- 600 g yellow-fleshed potatoes
- 200 g Versilfood Mixed Mushrooms with Porcini
- 20 g butter
- 100 ml fresh cream
- 1 small shallot
- Vegetable oil for frying as needed
- Salt and pepper to taste
Preparation
- Preparation of potatoes: Peel the potatoes and cut them into regular sticks. Rinse and soak them in cold water for 20 minutes to remove excess starch. Dry them very well before frying.
- Double frying: Heat the oil to about 160°C and fry the potatoes in batches for 4–5 minutes without letting them brown too much. Drain and let rest; raise the oil temperature to 180°C and fry the potatoes again for a few minutes until golden and crispy. Drain on paper towels and salt.
- Preparation of mushroom base: Chop the shallot and sauté it in a pan with the butter. Add the frozen Versilfood mixed mushrooms with porcini and brown over medium-high heat until well golden. Season with salt and pepper.
- Preparation of the sauce: Pour the fresh cream into the pan with the mushrooms, lower the heat, and let the sauce reduce for a few minutes. Blend everything with an immersion blender until you get a smooth cream. If necessary, adjust the consistency with a spoonful of hot water.
- Plating: Serve the fries in a basket or on a large plate and offer the mushroom sauce in small individual bowls for dipping.
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