Monday, November 30, 2009

Mushrooms and potatoes in wine sauce

Vegans, this is a dish for the ages. My intention tonight was to do a whole post on cashew cheese, but that will have to wait. This is so good you too will want to run, not walk, to the nearest Asian market to buy various interesting mushrooms that you can cook into this dish. It is perfection! The secret is a very light hand with the onions and garlic, which compliment the flavours of the mushrooms without overpowering them, so don't be tempted to add more than the recipe calls for.

Here's the recipe:

Mushrooms and potatoes in wine sauce
adapted from The Vegetarian Epicure: Book Two
Serves 2 as a main dish, 3-4 as a side dish

8 dried shiitake or other dried mushrooms, soaked in warm water just to cover for approximately a 1/2 hour (save the soaking water) and sliced
3 tbsp Earth Balance
1/3 cup chopped onion
1 small clove garlic, minced
1/2 tsp sea salt
1 1/4 lbs russet potatoes
3/4 cup dry white wine
1/4 lb mixed fresh mushrooms
dash dried dill weed
dash dried thyme
2 tbsp chopped fresh parsley
fresh-ground black pepper
1/2 cup cooked lima, garbanzo, navy, or other white beans

Melt 2 tbsp Earth Balance in a large pot and sauté the chopped onions until softened. Add the garlic and the potatoes, peeled and cut into 1-inch cubes. Pour in the white wine, add the salt, stir, and cover the pot.

Simmer on medium low heat for 10 minutes, then add the soaked mushrooms and the mushroom liquid, stir, and cover again. continue simmering, stirring occasionally, for another 20 minutes. The potatoes should be completely tender.

Meanwhile, wash and slice the fresh mushrooms (I used brown mushrooms, shimeji, and enoki). Melt the remaining 1 tbsp Earth Balance in a skillet, add the dill weed, thyme, chopped parsley, and sliced mushrooms, and sauté them, stirring constantly, until the mushrooms are tender. Set aside.

When the potatoes are cooked, add the sautéed, herbed mushrooms and the beans to the pot, and simmer, uncovered, for a few more minutes, stirring often. Add fresh-ground pepper to taste, and more salt if needed. The liquid should be reduced to a thick, gravylike sauce.

This is so much more fantastically, amazingly delicious than the ingredient list would lead you to suppose. I served it with some baby bok choy stir fried with garlic and sea salt, for a colour contrast. Oh, yum!

4 comments:

  1. Well, you've convinced me, this sounds superb.

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  2. You've convinced me too. This sounds so earthy and delicious; I'm making this one this week for sure.

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  3. It looks too tasty for words. All I can say is I want some now! hmmmm... I do have potatoes and mushrooms in the fridge... thanks for another great post!

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  4. I think I will head to Chinatown this weekend to get some mushrooms to try this -- looks great!

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