Potatoes, Sage and Mushrooms
Sometimes simplicity can most nearly approach perfection. This recipe by Italian chef Antonio Carluccio is originally with ceps, but also works very well with oyster or shiitake mushrooms.
Serves 4
Ainekset
- 200 g fresh oyster/shiitake mushrooms
- 600 g waxy firm potatoes
- 85 g butter
- 6 tbsp olive oil
- 12 sage leaves
- Salt and pepper to taste
Method
Finely slice the mushrooms, and peel the potatoes. Boil the potatoes in salted water until soft. Drain and leave them to cool, then slice thickly.
Fry the mushroom slices in half the butter and half the oil until brown, then set aside.
Fry the potatoes and two thirds of the sage leaves in the rest of the butter and oil.
Mix the mushrooms and potatoes together in a large dish and season to taste. Scatter the remaining sage leaves over it and serve as a starter or side dish.