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Braised Potatoes and Mushrooms with Garlic and Parsley

Braised Potatoes and Mushrooms with Garlic and Parsley

By Courtney HillApril 22, 2022

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

The combination of potatoes and mushrooms is an Italian classic. Meaty, umami-packed fresh porcini foraged at the height of the season are the fungi of choice. But according to Colman Andrews in his book “The Country Cooking of Italy,” because porcini are expensive, some Italians stretch the mushrooms by cooking them with potatoes. We build on this idea to make a delicious skillet side with buttery Yukon Gold potatoes and mixture of dried porcini and fresh cremini (or portobello) mushrooms. We maximize the porcini flavor by using some of the water in which they are rehydrated as the braising liquid. A handful of fresh parsley and a splash of white balsamic vinegar, both added at the end, balance the deep, rich, earthiness of the dish.

Tip

Don’t slice the cremini (or portobello) mushrooms too thin. Thicker (about ¼ inch) slices have more presence and meatier texture in the finished dish. Also, be sure to strain the porcini soaking liquid through a fine-mesh sieve to remove any grit or sediment the mushrooms release as they hydrate.

Ingredients
  • ½

    ounce dried porcini mushrooms

  • 1 ½

    cups boiling water

  • ¼

    cup extra-virgin olive oil

  • 1

    pound medium Yukon Gold potatoes, unpeeled, halved lengthwise and sliced into ¾-inch-thick half moons

  • 12

    ounces cremini mushrooms, trimmed and sliced ¼ inch thick, or portobello mushrooms, stemmed, gills scraped, caps halved and sliced ¼ inch thick

  • Kosher salt and ground black pepper

  • 1

    rosemary sprig

  • 3

    medium garlic cloves, minced

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

  • 1

    teaspoon white balsamic vinegar

Step 1

In a small heat-proof bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes. Using a slotted spoon or fork, remove the mushrooms and finely chop them; set aside. Pour the soaking liquid through a fine-mesh sieve set over another small bowl and reserve 1 cup.

Step 2

In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the potatoes and cook, stirring occasionally, until golden brown at the edges, 3 to 5 minutes. Add the cremini mushrooms and ½ teaspoon each salt and pepper; cook, stirring occasionally, until the moisture released by the mushrooms evaporates and the mushrooms are browned, 5 to 7 minutes.

Step 3

Add the rosemary and garlic; cook, stirring, until fragrant, about 30 seconds. Add the porcini mushrooms and the reserved soaking liquid, then bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the potatoes meets just a little resistance, 7 to 10 minutes.

Uncover, increase to medium-high and cook, stirring often, until the liquid has cooked off, 3 to 5 minutes.

Step 4

Off heat, remove and discard the rosemary. Stir in the parsley and vinegar, then taste and season with salt and pepper.