Rich, earthy, woody and fabulous to have with roasted or grilled meats and a salad. This recipe is from the River Cafe in London.
5oz dried porcini mushrooms. (See below for soaking instructions)
3lbs medium Yukon Gold potatoes, peeled
1 tbsp olive oil
5 oz Ghee, clarified butter or butter
6 large cloves garlic, peeled and sliced
Sea salt and freshly ground black pepper
1 bunch fresh thyme, leaves picked from the stalks and washed
Preheat the oven to 400F
Cut the potatoes in half lengthways and into quarters lengthways if they are too big. Wash and pat dry.
Soak the porcini mushrooms in 2 pints (1 liter) boiled water for 20 minutes, then strain, retaining the liquid.
Strain the liquid through a fine sieve. Rinse the porcini mushrooms under running cold water to get rid of any remaining grit. Dry well on paper towels.
In a thick-bottomed saucepan, heat the olive oil and butter/ghee over medium/low. When the butter starts to foam, add the garlic and soften for a minute of two before adding the porcini.
Cook, stirring to prevent sticking, for a few minutes before adding the strained porcini liquid.
There will be a lot of liquid, which needs to reduce and thicken for about 7-8 mins.
Now add the potatoes. Coat them in the juices the gently stir and cook for around 15 to 20 minutes.
The potatoes should begin to take on the color of the porcini juices.
Remove the pan and tip everything into roasting trays.
Season with salt, pepper and the fresh thyme, stir gently and bake for another 30 mins.
Test the potatoes with a skewer to make sure they are tender.