Potato Gratin with Oyster Mushroom and Pork Filling
Scrub potatoes and cook for 30-35 minutes in salted water. Drain and cool slightly.
Clean oyster mushrooms and chop finely. Peel shallot and garlic and dice. Heat butter in a pan and saute shallot, garlic and oyster mushrooms briefly. Deglaze pan with white wine and stir in sour cream. Simmer down until creamy.
Rinse parsley (set some aside for garnishing), shake dry and chop finely. Dice pork into small cubes.
Halve potatoes lengthwise and scoop out a little pulp. Arrange potatoes in an ovenproof dish. Mix pork cubes and parsley with oyster mushrooms and stuff potatoes with the mixture. Grate cheese and sprinkle over potatoes. Brown under a hot broiler, watching carefully. Garnish with parsley and serve.