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Milk Street Recipe

Braised Potatoes and Mushrooms with Garlic and Parsley

35 minutes

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Braised Potatoes and Mushrooms with Garlic and Parsley

The combination of potatoes and mushrooms is an Italian classic. Meaty, umami-packed fresh porcini foraged at the height of the season are the fungi of choice. But according to Colman Andrews in his book “The Country Cooking of Italy,” because porcini are expensive, some Italians stretch the mushrooms by cooking them with potatoes. We build on this idea to make a delicious skillet side with buttery Yukon Gold potatoes and mixture of dried porcini and fresh cremini (or portobello) mushrooms. We maximize the porcini flavor by using some of the water in which they are rehydrated as the braising liquid. A handful of fresh parsley and a splash of white balsamic vinegar, both added at the end, balance the deep, rich, earthiness of the dish.

4

Servings

Tip

Don’t slice the cremini (or portobello) mushrooms too thin. Thicker (about ¼ inch) slices have more presence and meatier texture in the finished dish. Also, be sure to strain the porcini soaking liquid through a fine-mesh sieve to remove any grit or sediment the mushrooms release as they hydrate.

35 minutes

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