Braised new potatoes and porcini mushrooms with lemon and rosemary

Braised new potatoes and porcini mushrooms with lemon and rosemary

By
From
Citrus
Serves
4
Photographer
Mowie Kay

The one season that does not have an overabundance of citrus recipes is autumn. This one is an exception – the lemon flavour is pronounced and really lifts the earthy flavour of the mushrooms. If using sliced lemons feels like too much, you can use the zest and juice of a lemon instead, adding it in with the mushroom liquor. Other earthy root vegetables, such as celeriac or Jerusalem artichokes, can be used in place of, or in addition to, the potatoes.

Ingredients

Quantity Ingredient
30g dried porcini mushrooms, (or similar)
100ml warm water
1 lemon, very thinly sliced into rounds, each round cut into quarters
50ml olive oil
3 shallots, sliced
750g new or waxy potatoes, scrubbed and sliced into 3mm rounds
300g fresh mushrooms, preferably field, thickly sliced
2 garlic cloves, sliced
a few sprigs rosemary
100ml white wine, vermouth or Marsala
sea salt
freshly ground black pepper

Method

  1. Cover the dried mushrooms with the warm water and leave to soak until plumped up and softened. Strain, reserving any non-gritty soaking liquor, then roughly chop.
  2. Put the lemon pieces in a saucepan and cover with cold water. Bring to the boil and simmer for 5 minutes. Drain.
  3. Heat half the olive oil in a heavy-based flameproof casserole. Add the shallots and fry on a medium heat until softened and lightly browned. Add the potatoes and continue to cook for another 5 minutes, then add the fresh and the rehydrated mushrooms. Continue to cook for a few more minutes, then stir in the garlic, rosemary and lemon slices.
  4. Pour in the wine, vermouth or Marsala and allow to bubble down to almost nothing, then add the reserved mushroom liquor. Season with salt and pepper, then bring to the boil before turning down to the gentlest of simmers. Cover and cook until the potatoes are just tender – they and the mushrooms will braise, creating their own liquid.
  5. When the potatoes are tender, drizzle with more of the oil, then put under a preheated grill until the top layer of potatoes is golden brown. Serve with greens.
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