Mushroom and New Potato Salad
The white wine, butter and garlic in this dish bring the mushrooms alive while the white truffle oil deepens and intensifies their flavour.
Never wash mushrooms as they are porous and will absorb the water. Just wipe them with a cloth to remove any dirt.
Boil some new potatoes in salted water. When they are cooked through drain and allow them to cool slightly before slicing and laying them on a bed of salad leaves. Sprinkle the potatoes with sea salt.
Next melt a knob of butter in a frying pan then sauté a selection of good mushrooms, roughly chopped with little ones left whole, with a sliced garlic clove for about 5 minutes. Add a slosh of white wine and reduce down until it disappears completely. Season right at the end – if you add salt at the beginning it will draw out the juices from the mushrooms, which you don’t want.
Top the salad with the mushrooms and drizzle over some white truffle oil.
4 comments:
The dish looks good except for the fact that I have an aversion to truffle oil. The NYTimes article on the chemical makeup of truffle oil is now archived so I can't point you in that direction, but you might want to read this other post - http://www.limestonehills.co.nz/Down%20On%20The%20Farm/Archives/2006/June06/Truffleoiltoomuchofabadt.html
Thanks ellie, that's really interesting, I hadn't heard that before. I'm quite surprised actually, as truffle oil is used by well renowned chefs. I'll have to look into the ingredients of the oil I'm using.
I've just found the article ellie - http://www.nytimes.com/2007/05/16/dining/16truf.html?ex=1336968000&en=2d30c8d616ae624b&ei=5088&partner=rssnyt&emc=rss
To be fair, it does say most, not all, oils. I paid a lot of money for my oil so I certainly hope there's a whiff of real truffle in there!
That looks amazing. :D I see shiitakes there on the pile, and I think generic gray criminis from the store, but what are those long-stemmed brown mushrooms?
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