Wild Mushroom Yukon Gold Hash Recipes

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WILD MUSHROOM-YUKON GOLD HASH



Wild Mushroom-Yukon Gold Hash image

Provided by Bobby Flay

Categories     side-dish

Number Of Ingredients 12

2 pounds Yukon gold potatoes
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
4 tablespoons canola oil
1 1/2 pounds wild mushrooms, such as chanterelle, cremini and oyster
1 1/2 pounds wild mushrooms, such as chanterelle, cremini and oyster
3 cloves garlic, finely chopped
1 large shallot, finely diced
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme leaves
Splash of aged sherry vinegar
Extra-virgin olive oil, for garnish

Steps:

  • Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms.
  • Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl. Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.

YUKON GOLD POTATO AND WILD MUSHROOM GRATIN



Yukon Gold Potato and Wild Mushroom Gratin image

Categories     Milk/Cream     Mushroom     Potato     Side     Bake     Sauté     Thanksgiving     Casserole/Gratin     Fall     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

6 tablespoons (3/4 stick) butter
12 ounces assorted fresh wild mushrooms, sliced
3 pounds Yukon Gold potatoes
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 cups heavy whipping cream

Steps:

  • Preheat oven to 375°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with potatoes, mushrooms, salt, and pepper. Pour cream over potatoes. Cover with foil and bake 45 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving.

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