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Potatoes with Wild Mushrooms

03/02/2019 08:29:18 AM


Yana Kane-Esrig

For our Food and Stories Potluck on March 15h, we asked our storytellers to accompany their stories of immigration from Eastern Europe with a favorite recipe from their home countries.  Yana gave us this delicious take on an old staple.

Boil young potatoes with thin skins (unpeeled).

Pan-fry chopped shallots until caramelized. Use some neutral oil (canola, grapeseed or the like). 

Soak dried wild mushrooms (boletes and/or chanterlles), rinse thoroughly to remove any sand, gently cook in a small amount of water. 

Sautee or roast some sliced ordinary button mushrooms and/or baby portabello mushrooms in some neutral oil (canola, grapeseed or the like).

Add together the shallots and the mushrooms. Mix in some sour cream or full-fat greek yogurt and a lot of chopped fresh dill.  Add salt and freshly ground black pepper to taste.

Heat through. Serve over the boiled potatoes. 

Wed, July 15 2020 23 Tammuz 5780