Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month June 2015

For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In June 2015 – recipe by Roman Rothmayer – chef of the decorated Restaurant “Das Schick”:

Soup of morels with port . calf’s liver tortilla

Ingredients for 4 servings:
40 dried morel mushroomsZutaten
200 g white mushrooms
1 bunch of greens
1 dl port wine
2 small onions
150 g calf’s liver
1 – 2 cloves of garlic
parsley, chopped
4 potatoes
2 – 3 eggs (depending on size)
150 g grated cheese, to taste
some marjoram, dried or fresh


Prepare mushroom soup: Wash white mushrooms. Peel vegetables. Cut white mushrooms into pieces and place into a pot with very little oil and sauté lightly. Add approx. 1.5 l water. Add peeled greens, 1 onion (whole, with peel, washed). Salt lightly and slowly allow to thicken to about half of its original volume.

Calf’s liver tortilla: Boil potatoes, peel, and dice into cubes. Likewise, slice calf’s liver into small cubes. Peel onions and garlic and dice finely into cubes. Place liver, garlic and onions into a pan and brown with a bit of oil. Season to taste with marjoram, salt and pepper, then allow to drip dry. Mix liver, diced potatoes, grated cheese, parsley and eggs in a bowl and season to taste. Briefly sauté the mixture in a pan with some butter or olive oil, then bake in the oven at approx. 160° C until the tortilla is ready and has gotten some color. Allow to cool off, then split into individual portions.

Strain mushroom soup. Pour mushroom soup into a pot containing the dried morel mushrooms. Simmer until the morel mushrooms become soft. Add port wine, bring to a brief boil. Serve with the tortillas, as in our photo, for instance.

We wish you much success – bon appétit!


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