On the last Saturday morning in March, cool and with a constant, unrealized threat of rain in the air, the marble potatoes tossed with sautéed Oyster mushrooms were the perfect comfort food. Hearty, earthy and coated in a bit of farm-fresh fat. This is where great ingredients truly matter: firm, small potatoes – each a perfect bite, low in starch so they are light, not gummy. Fresh Oyster mushrooms are delicate and mild but still earthy, chopped fine and sautéed they have no tough chew. Anchovy paste makes the flavors come alive in your mouth without ever making itself known, leading from behind. And, of course, farm-fresh Amish butter, lightly salted, tasting of rich cream and new spring grass. Truly a pocketful of marbles, a simple prize, deeply treasured.
Wild Mushroom Tossed Potatoes
Eat the leftovers for breakfast the next morning, at room temperature. Or make a fresh batch.
- 2-3 cups marble or fingerling potatoes
- 2 tbs olive oil
- 2 cups finely chopped oyster mushrooms
- 1/4 tbs anchovy paste
- 1 shallot, diced
- 1/4 cup dry white wine
- 1 tbs chopped thyme
- 1 tbs chopped parsley
- 2 tbs butter
- Bring a pot of water to boil, salt and add potatoes cook until they can be easily pierced through with a fork, but are still firm. If using fingerling potatoes, cut them into 1″ pieces as soon as they are cool enough to handle.
- Heat oil in large pan over medium heat. Sauté mushrooms until soft, 3-5 minutes.
- Add anchovy paste and shallots to center of pan and cook 2 minutes, until shallot begins to soften.
- Add wine and cook until nearly evaporated.
- Add herbs and butter. Cook one minute longer.
- Toss potatoes with mushrooms. If potatoes have cool, cook a minute or two until they have warmed through.
NOTE: The mushroom sauce is also wonderful over pasta. Or just about anything else. Try it with roast chicken or a sautéed pork chop.