From: Chef Bradley Ogden, Lark Creek Inn. Recipe is served with Endive and Caviar Salad.
Yield: 8 servings.
1 medium IdahoÆ potato (about 8 oz. or 1 cup), cooked, peeled and hand-grated
1 small yellow Spanish onion, grated (about 1/2 cup)
1/4 cup scallions, thinly sliced
1/4 cup black chanterelles, washed well and broken into pieces
3 Tbsp. chives, chopped