for 4 person

Potatoes

300 g	Blaue St. Galler potatoes (blue potatoes), cut into cubes
1	red onion, finely chopped
1	garlic clove, squeezed
¼ tsp	ground coriander seeds
1 tbsp	olive oil
¼ tsp	salt
a little	pepper

Bake

1 tbsp	white wine vinegar
100 g	sour single cream

Mushrooms

	olive oil for frying
100 g	oyster mushrooms, torn into pieces
1	garlic clove, squeezed
2 pinch	salt
a little	pepper
1	onion, cut into rings
1 tbsp	white flour
1 pinch	salt

Bruschetta

200 g

bread , cut into 4 slices, toasted

How it's done

Potatoes

Spread the potatoes and all the other ingredients up to and including the coriander seeds on a baking tray lined with baking paper. Drizzle with oil, mix, season.

Bake

Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove, place the potatoes in a bowl, add the vinegar, mix, set aside 2 tbsp. Crush the remainder of the potatoes with the potato masher, allow to cool slightly. Mix in the sour single cream.

Mushrooms

Heat a dash of oil in a non-stick frying pan. Add the mushrooms and garlic, stir fry for approx. 5 mins., season, remove, set aside. Mix the onion and flour in a deep dish. Heat a dash of oil in the same pan. Reduce the heat, fry the onion for approx. 4 mins. until light brown, season with salt.

Bruschetta

Spread the potato mixture on top of the slices of bread. Top with the mushrooms, fried onion and potato cubes.

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