When I cook a roast I use Red Wine and crush (don't faint on me) Morels, using them as a spice. Then continue the Roast like Grandma's old time favorite. We have two favorite recipes that go well together: Rösti (very Swiss, very Bernese) Serves 5 Preparation 45 minutes 900g raw potatoes, roughly grated 80g onions, chopped morels to your liking, (I like to use the small size or chop the large ones) 50 g "lardons" - smoked lean bacon strips 50g butter salt, pepper, chives and parsley, chopped
Sweat the lardons, morels and onions in the butter.
Add the grated potatoes and some of the herbs. Stir well and season.
Spread the mixture over the bottom of the lightly oiled pan (like a pancake) and cook each side until brown.
Sprinkle with the remaining chives and parsley. note: can be served on its own or with bratwurst.
Jägerschnitzel (Hunter's Schnitzel)
Pound the cutlets and rub in the salt and pepper. Let stand for about 10 minutes.
Dip the cutlets in beaten egg and then in the bread crumbs.
Brown in a small amount of oil over a low heat for about 10 minutes on each side.
Preparation of Gravy
While the meat is browning, saute the bacon and onions until golden brown.
Add the tomato paste and mushrooms, and saute over a low heat.
Add the wine, water and seasonings; let simmer for about 5 minutes.
Stir in the sour cream.
Pour the gravy over Jägerschnitzel
Notes
Note from The Great Morel: this is a wonderful recipe and even though the entire meal appears to have lots of ingredients, it comes together really easy, and everything about it is delicious!