Älplermagronen with Oyster Mushrooms

Have fun preparing this mushroom dish!

For wide ovenproof dishes of about 3 dl each, greased make potato open about five min, add magrons, make al dente, drain both, cool, set aside.

Heat clarified butter in a wide pan. Sauté a few mushrooms (1 per person) for garnish, remove, set aside. Chop the rest, roast for about three minutes, remove, cool slightly.

Put the potato-magaron mixture in a large enough bowl, mix with the mushrooms, the cheese and the apple, pour into the prepared ramekins.

Bring the cream and milk to a boil in the same pan, season, spread evenly over the magrons.

Bake in the middle of the oven heated to 220 degrees for about ten minutes.

In the meantime, cook the onion slaw: Heat clarified butter in a pan, reduce temperature, roast onions until light brown, spread evenly over Älplermagronen, garnish with mushrooms set aside.

Serve with apple compote or apple puree.

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