Northern Soul

The Stinky Chef: Sautéed porcini mushrooms, potato and sage

July 18, 2020 Northern Soul writes..., Scran Comments Off on The Stinky Chef: Sautéed porcini mushrooms, potato and sage
porcini-1 (1)

During these strange and uncertain times, we’re all in need of a pick-me-up. And what better than something to feed the body as well as the soul? In our current cookery series, James Gingell from The Stinky Chef deli in Rawtenstall, Lancashire shares a selection of delicious recipes.

Gingell says: “The porcini, cep or ‘penny bun’ is generally agreed to be the among the finest eating mushrooms. The picking season starts in summer and runs through to autumn. This is a simple, versatile recipe, suitable for a vegetarian feast or as the perfect garnish to a piece of fish or meat.” 

Sautéed porcini mushrooms, potato and sage

Ingredients 

Serves 4

240g fresh porcini mushrooms

800g waxy potatoes (red potato variety)

150g salted butter

20 sage leaves

10 tbsp. extra virgin olive oil

Salt and pepper

Method

porcini-1 (1)Peel the potatoes and boil them in salted water until almost cooked but still firm in the centre. Carefully drain (trying not to break) and set aside to cool. 

While the potatoes are cooking, prepare the mushrooms by cleaning, trimming and slicing through the stem and cap to maintain shape where possible. 

Slice the cooled potatoes about an inch thick. Now, add a splash of oil and a knob of butter to a frying pan. Fry all the potatoes (on both sides until golden) with the sage leaves in batches using 2/3 of the butter and oil. 

Season with salt and pepper, place in a serving dish and keep warm. 

Using the same frying pan, fry the mushrooms in the remaining butter and oil, season with salt and pepper.  When cooked, add mushrooms to the dish with fried potatoes and sage.

Taste together, adjust seasoning again if needed. 

Arrange in the dish and serve as an accompaniment or just with toasted Italian bread and a chilled bottle of dry white wine. 

Buon Appetito. 

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