Ahhhhh Fall, when a cook’s fancy lightly turns to mushrooms. Yup, I love cooking with mushrooms in the fall. They have such an earthy, soothing quality that I find hard to resist.
While we have zoomed past the fresh porcini season already, look for some recipes with the dried version soon to come. For now, I made do with this yummy dish that I saw over at Closet Cooking. I was going to post it as a recipe inspiring me, but I couldn’t wait!
The preparation doesn’t take as long when you make the potatoes as the onions and mushrooms are cooking. Obviously, you could add a different cheese if you are not keen on the blue, but I found it a nice foil to the mushrooms. While I ate this as a full dinner, you could easily double the recipe and make it as a set of side dishes to feed more than two people.
2 russet potatoes, cut in 1 inch pieces
2 tablespoons butter
4 oz blue cheese, crumbled
2 tablespoons 1/2 and 1/2
8 oz white mushrooms, cut in 1/2 inch slices
1 onion, diced
2 tablespoons olive oil
4 tablespoons butter
1/2 cup dry white wine (Sauvignon Blanc, Bordeaux)
Place potatoes in large pot of water and turn on high heat. Meanwhile, heat oil in large skillet and add onions, turn down to low heat and cook slowly to caramelize, 20 minutes. Add 2 tablespoons butter and mushrooms and toss to coat. Cook over low heat for 20 minutes, stirring infrequently to allow mushrooms to brown and caramelize. Turn up heat and add butter and cook 1 minute before adding wine. Cook off wine for 2-3 minutes and turn off heat. Add salt and pepper. Drain potatoes and mash, adding butter, 1/2 and 1/2, and blue cheese. Season with salt and pepper and serve with mushrooms on top.