Hello again. Yesterday I made a promise to you, when I posted the photo of this yummy recipe I found on Pinterest. And I’m not the kind of person, who breaks promises, so here’s how to make Hungarian lángos with chanterelle mushrooms and Comté mousse. Comté cheese is a real French delicacy, a semi-hard type of cow cheese, best when more mature. Okay, let’s get down to work!
Here’s what you’ll need for fifteen portions:
- about fifteen pieces of lángos
- 2 medium-sized potatoes, mashed
- 150 ml milk
- 20 g yeast
- 1 tbs sugar
- 250-300 ml wheat flour + 50 ml for kneading
- 1.5 tbs of salt
- 500 ml oil
- 200 ml crème fraiche
- 100 g cottage cheese
- half tablespoon of white wine vinegar
- 70 g comté cheese, finely grated
- salt and white pepper
- 350-400 g chanterelles
- 3 tbs of butter
- 50 ml chives, finely chopped
- salt and black pepper
- Chives, finely chopped
- Comté cheese, finely grated
Boil the potato in salted water in a saucepan until it is soft. Peel and then mash the potatoes.
Heat the milk in a saucepan until it’s lukewarm. Add crumbled yeast and icing sugar to a bowl. Dissolve in a little milk and let it raise for about 5 minutes. Pour the flour into a bowl. Make a pit in the middle and pour the yeast mixture in the hole. Add the potatos, salt and the remaining milk. Mix everything, put the dough on a floured table and knead until you have a nice, smooth dough. Put the dough in a bowl, pour some flour and cover it with a towel. Allow to raise for about 1 hour in a warm place.
Heat oil to about 160-180 degrees in a saucepan or frying pan. Cut the dough into 15 pieces, flatten them slightly, like small oval pizzas. Fry golden brown in the oil and allow to drain on household paper. Do not let the lángos cool. They will be golden at the edges and paler in the middle. Let cool before putting on the top.
Beat the crème fraiche for about 3-5 minutes until it gets solid. Add the cottage cheese and white wine vinegar. Beat further for one minute. Season the mixture with salt and pepper then put it in the fridge for about 30 minutes.
Clean and brush the edge of the mushroom carefully. Cut into smaller pieces if they are too big. Put the mushrooms in a cast iron pan, heat it up and let the steam evaporate. When all liquid is gone, add butter and chives. Cook for a few minutes and season with salt and pepper.
Put one scoop of chanterelles on your langos, then top it with comté mousse, chives and grated comté cheese.
Recipe via Köket.