A delicious mushroom dish for any occasion!
Remove the peel from the potatoes and boil them in salted water until soft.
Soak the dried morels in cold water. Rinse the fresh morels very thoroughly, perhaps cutting them first. Remove the peel from the turnips and cut them into half moons. Remove the peel from the shallot, chop very finely and sauté in a saucepan with 2 tbsp. butter, add the turnips, season with salt and a pinch of sugar and cook for about 10 minutes with the lid closed until soft.
Wash the chives, shake them dry and chop them.
Drain the cooked potatoes, steam well and press through a press.
Separate the eggs, whip the egg whites until stiff. Mix egg yolks with milk, season with salt and nutmeg and mix everything together with the potatoes. Stir in the chives and gently mix the snow.
In a frying pan with clarified butter, bake small pancakes of 10 cm ø from the potato mixture.
Fry the fresh morels in a frying pan with 1 tbsp butter and season with salt. The soaking water of the dried morels through a tea filter or possibly a filter bag form, to the fresh morels form. Rinse the soaked morels very thoroughly and chop very finely. Add to the morels in the frying pan with the whipping cream and cook a little. Add the turnips and season. Pluck the chervil.
Serve the ragout with the potato pancakes.
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