Readers:
By the time you read this, I will
be back home in Monterey. Spending time in Europe, I am reminded of the
great side dishes that I often encountered dining with locals. Most
meals are served family-style with a refreshing lack of formality. One
of my favorites, especially this time of year, is the hearty combination
of potatoes and mushrooms. This recipe features dried morel mushrooms
and goes well with grilled meats, chicken or veggies.
Pisto's Mushroom Potatoes
Recipe
Serves 4
3 baking potatoes, peeled and cut into bite-sized pieces
3 oz. dried Morels
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6 baby artichokes
1/2-cup extra virgin olive oil
3 tablespoons unsalted butter
1/2 onion, chopped
2 shallots, chopped
2 cloves garlic, chopped
2 Roma tomatoes, seeded and quartered
1 teaspoon black pepper, freshly cracked
3 sprigs Italian flat leaf parsley
2 lemons
Reconstitute morels in warm water for 20 minutes.
Prepare baby artichokes by cutting off stalks and top 15% of leaves.
Remove outer leaves until you get onto, yellow leaves. Quarter
artichokes and place in bowl with juice of one lemon and water to cover.
With baby artichokes, it is not necessary to remove the cores. |
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In a large skillet, add 1/2-cup olive oil, 2 tablespoons butter,
potatoes, 3/4 of the chopped onions, 4 artichokes, 1 shallot and sauté
over high heat for 10-15 minutes, turning occasionally. To tell if done,
check thickest part of potatoes, which should be easily pierced with a
fork or knife tip. When almost done, add tomatoes. Remove from heat.
Heat a small skillet coated with olive oil, over medium heat. Add
garlic, black pepper, mushrooms, remaining shallots, onions, artichokes
and butter. Sauté for 6-8 minutes.
Serve on large platter, with mushrooms poured over potatoes. Garnish
with sprigs of parsley and quartered lemon. |
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