Post by amarante on Oct 18, 2016 20:16:14 GMT -5
WILD MUSHROOM–YUKON GOLD HASH
Source: Sally Jackson - Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend.
SERVES 4
Earthy wild mushrooms, loaded with shallot, thyme, and parsley, add a rich and meaty element to this hash. I parboil Yukon gold potatoes, which have a gorgeous yellow flesh and buttery taste, before dicing and then sautéing them until golden brown and crisp. These potatoes are a wonderful side dish for any savory brunch dish and the perfect base for simply poached eggs.
½ ounce dried porcini mushrooms
2 pounds Yukon gold potatoes
Kosher salt and freshly ground black pepper
4 tablespoons (½ stick) unsalted butter
4 tablespoons canola oil
1½ pounds “wild” fresh mushrooms, such as chanterelle, cremini, or oyster, roughly chopped
1 large shallot, finely diced
Splash of aged sherry vinegar
1 tablespoon finely chopped fresh thyme leaves
¼ cup chopped fresh flat-leaf parsley
1 // Bring 1 cup water to a boil. Put the porcini mushrooms in a small bowl, add the boiling water, and let sit until soft, about 30 minutes.
2 // Meanwhile, put the potatoes in a large pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted into the center of each potato meets no resistance, about 20 minutes. Drain well and let cool slightly while you prepare the mushrooms.”
3 // Heat 2 tablespoons of the butter and 2 tablespoons of the canola oil in a large sauté pan over high heat until the mixture begins to shimmer. Add the fresh mushrooms and shallot and cook until the mushrooms are golden brown, all of their liquid has evaporated, and the shallot is tender, about 15 minutes.
4 // Remove the porcini mushrooms from their soaking liquid, coarsely chop, and add to the pan. Strain the soaking liquid into the mushrooms, taking care not to add any sediment at the bottom, and simmer until evaporated. Stir in the vinegar, thyme, parsley, and salt and pepper to taste. Remove from the heat.
5 // Dice the potatoes into ½-inch pieces, leaving the skin on. Heat the remaining 2 tablespoons butter and remaining 2 tablespoons oil in a large nonstick sauté pan over high heat until the mixture begins to shimmer. Add the potatoes, season with salt and pepper, and cook until lightly golden brown on
all sides, about 10 minutes.
6 // Add the mushrooms to the potatoes and cook to warm through. Transfer to a platter and serve hot or at room temperature.”
Source: Sally Jackson - Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend.
SERVES 4
Earthy wild mushrooms, loaded with shallot, thyme, and parsley, add a rich and meaty element to this hash. I parboil Yukon gold potatoes, which have a gorgeous yellow flesh and buttery taste, before dicing and then sautéing them until golden brown and crisp. These potatoes are a wonderful side dish for any savory brunch dish and the perfect base for simply poached eggs.
½ ounce dried porcini mushrooms
2 pounds Yukon gold potatoes
Kosher salt and freshly ground black pepper
4 tablespoons (½ stick) unsalted butter
4 tablespoons canola oil
1½ pounds “wild” fresh mushrooms, such as chanterelle, cremini, or oyster, roughly chopped
1 large shallot, finely diced
Splash of aged sherry vinegar
1 tablespoon finely chopped fresh thyme leaves
¼ cup chopped fresh flat-leaf parsley
1 // Bring 1 cup water to a boil. Put the porcini mushrooms in a small bowl, add the boiling water, and let sit until soft, about 30 minutes.
2 // Meanwhile, put the potatoes in a large pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted into the center of each potato meets no resistance, about 20 minutes. Drain well and let cool slightly while you prepare the mushrooms.”
3 // Heat 2 tablespoons of the butter and 2 tablespoons of the canola oil in a large sauté pan over high heat until the mixture begins to shimmer. Add the fresh mushrooms and shallot and cook until the mushrooms are golden brown, all of their liquid has evaporated, and the shallot is tender, about 15 minutes.
4 // Remove the porcini mushrooms from their soaking liquid, coarsely chop, and add to the pan. Strain the soaking liquid into the mushrooms, taking care not to add any sediment at the bottom, and simmer until evaporated. Stir in the vinegar, thyme, parsley, and salt and pepper to taste. Remove from the heat.
5 // Dice the potatoes into ½-inch pieces, leaving the skin on. Heat the remaining 2 tablespoons butter and remaining 2 tablespoons oil in a large nonstick sauté pan over high heat until the mixture begins to shimmer. Add the potatoes, season with salt and pepper, and cook until lightly golden brown on
all sides, about 10 minutes.
6 // Add the mushrooms to the potatoes and cook to warm through. Transfer to a platter and serve hot or at room temperature.”
