Potato gratin with fried oyster mushrooms
- 1 kg oyster mushrooms
- 160 g pancetta or bacon
- 30 g butter
- 1 onion
- 1 kg potatoes
- 1 egg
- 100 g parmesan
- oil, salt and pepper
Peel and grate the potatoes, then squeeze out the liquid.
Sauté the chopped onion, add the grated potatoes, season with salt and pepper and allow to soften. Leave to cool, then stir in the egg and fried bacon cubes or pancetta. Place in a greased, ovenproof dish, sprinkle with grated cheese, then bake for 40–45 minutes.
Rinse the oyster mushrooms under running water and cut into strips. Season with salt and pepper then fry in oil.
Cut the freshly made rösti into cubes and serve with the fried mushrooms and a sprinkling of fried bacon.