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

it de fr es br

234

Calories per serving

Gluten Free
Lactose Free

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

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 right for chilly evenings or whenever comfort is needed. Chanterelle and potato mix up that classic, cozy vibe with the gentle earthiness people love about mushroom dishes, while speck packs in bold, smoky flavor. Served up in a big dish, this classic traditional American grostl lights up both weeknights and special get-togethers (kids usually pick out the mushrooms first...or try to!). What stands out is how the sweet, slightly crispy mushrooms hit with speck's savory taste—DELICIOUS for anyone craving something comforting yet a little bit different. Every bite feels hearty, good, and genuinely inviting, so families keep coming back for more. Pick a favorite topping (even just a sprinkle of chives) and the whole meal takes on a special family feel, right at home.

Busy families look for easy grostl recipes because everyone wants something that’s quick but still totally fills up hungry people. As a bonus, chanterelle grostl uses common pantry items but always feels a bit special for dinner, especially when you want to turn budget-friendly finds—like those little bits of mushroom—into something satisfying and memorable. Good for both main meals and side dishes, it’s a flexible go-to, since you can vary herbs or try it IRRESISTIBLE for breakfast with fried eggs. That touch of smoked pork (the speck) makes it a popular idea for those needing new quick speck meals during the week. Plus, it’s perfect for stretching leftovers... an easy win for anyone wanting a reliable dish that adapts to whatever’s in the fridge. Great for casual family nights, potlucks, or just because, this dish shines when shared with friends. Tweak the flavor, choose your favorite add-in, or keep it classic for the full American comfort food experience—either way, chanterelle and potato deliver a crowd-pleaser every single time. It’s the kind of easy, nice, versatile dinner you’ll want to remember.

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.