Chanterelle Grostl with Speck

Name: Chanterelle Grostl with Speck
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Potatoes medium 4; Speck 3.5 oz; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Chanterelle mushrooms (chanterelle) 8.8 oz; Onions 1; Extra virgin olive oil to taste; Vegetable broth to taste

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it de fr es br nl

234

Calories per serving

Energy Kcal 234
Carbohydrates g 19.3
of which sugars g 1.7
Protein g 10.4
Fats g 11.7
of which saturated fat g 2.42
Fiber g 4.8
Cholesterol mg 22
Sodium mg 1078

Gluten Free
Lactose Free

Difficulty: Average
Prep time: 15 min
Cook time: 45 min
Serving: 4
Cost: Average
Note + the cooling time for the potatoes

PRESENTATION

Golden bits of chanterelle grostl with speck bring an inviting, rustic look to any family table. Home cooks notice the soft potatoes mingling with the rich color of the mushrooms—warm tones that feel perfect for chilly evenings or whenever comfort is needed. This chanterelle and potato combination recalls the hearty Alpine tradition of Tyrolean Gröstl, a dish born in the mountain regions where simple, local ingredients were transformed into deeply satisfying meals. The gentle earthiness of the mushrooms blends beautifully with the smoky intensity of speck, creating layers of flavor that feel both authentic and comforting.

Served in a generous dish to share, this classic Tyrolean specialty brightens both weeknights and special gatherings (kids often try to pick out the mushrooms first… or at least they try!). What truly stands out is the balance between the sweet, slightly crispy chanterelles and the savory depth of speck—delicious for anyone craving something hearty yet distinctive. Every bite feels substantial and welcoming, the kind of mountain-inspired comfort food that brings everyone back for seconds. Add a simple finishing touch—perhaps a sprinkle of fresh chives—and the dish instantly takes on a warm, homestyle character.

Busy families love grostl because it’s quick to prepare yet satisfying enough to feed a hungry table. Rooted in a tradition of using leftover potatoes and available ingredients, chanterelle grostl turns humble pantry staples into something memorable. Perfect as a main course or a robust side dish, it’s wonderfully versatile: vary the herbs, add seasonal vegetables, or top it with a fried egg for a classic Alpine touch that makes it irresistible even for breakfast.

The smoky note of speck enhances the dish’s mountain identity, echoing the flavors typical of South Tyrol and the surrounding Alpine regions. It’s also ideal for making the most of leftovers—an adaptable recipe that responds easily to whatever is in the fridge. Whether for a casual family dinner, a shared meal with friends, or a cozy evening at home, this traditional Alpine grostl celebrates simple ingredients and honest flavors. Keep it classic or personalize it to taste—either way, chanterelles and potatoes come together in a timeless dish that never fails to satisfy.

INGREDIENTS: Potatoes 4 - medium; Speck 3.5 oz (100 g); Garlic 1 clove; Fine salt to taste; Black pepper to taste; Chanterelle mushrooms (chanterelle) 8.8 oz (250 g); Onions 1; Extra virgin olive oil to taste; Vegetable broth to taste

Preparation

How to prepare Chanterelle Grostl with Speck

To prepare the chanterelle rosticciata (grostl) with speck, take 4 medium potatoes, wash them well without peeling, and boil them in salted water 1 over moderate heat for about 30 minutes (they should not fall apart). Once cooked, drain them and let them cool completely (it's better to prepare them the night before). Meanwhile, clean the chanterelles very well with a soft, damp cloth, removing any dirt residue 2, and if they are very large, cut them into pieces, but not too small 3.

Finely chop half an onion and brown it in a pan with a drizzle of oil, then add the chanterelles (4-5) and cook them on low heat until done, adding salt and a few tablespoons of hot broth, if necessary. Meanwhile, in a separate small pan, brown the speck cut into cubes or strips with a drop of oil 6, and set it aside.

Peel the potatoes, which will have completely cooled by now 7, cut them into thick slices, and place them in another pan along with the other half of the onion, coarsely chopped. Sauté them for a few minutes, then adjust the salt and pepper to your taste and continue cooking 9.

until they are golden on both sides 10. Do not turn the potatoes too often to avoid breaking them. At this point, add the chanterelles 11. Adjust the salt and pepper if necessary and then serve, sprinkling the chanterelle grostl with the speck 12.

Tip

You can make the mushroom rosticciata with speck using other types of mushrooms instead of chanterelles, such as porcini, and you can cut the speck into strips instead of cubes.

Storage

The chanterelle rosticciata (grostl) with speck should be eaten immediately or, if there are leftovers, stored in the refrigerator and consumed the following day.