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A "Taste" of Switzerland

Courtesy of Gina G - North Carolina
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
Prep Time 40 mins
Cook Time 25 mins
Servings 5 people


  • several mixing bowls
  • 2-3 saute skillets and/or griddle
  • meat pounder (not a tenderizing utensil)


Rösti Ingredients

  • 5-10 morels chopped
  • 2 lbs potatoes grated
  • 4 oz bacon (lardon) diced
  • ½ cup chopped onions
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 tbsp parsley

Gravy Ingredients

  • 8 oz morels sliced
  • 8 oz onions chopped
  • 1 cup dry wine
  • 2 tbsp tomato paste
  • 1 cup water
  • 1 dash thyme
  • 1 tsp salt
  • 4 tbsp sour cream
  • 1 tsp paprika

Jägerschnitzel Ingredients

  • 2 lbs pork cutlets - pounded to about 1/2 in.
  • 1 ½ cups bread crumbs - dried
  • 3 tbsp olive oil or vegetable oil
  • salt and pepper to taste


Rösti (very Swiss, very Bernese)

  • 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


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!