Kitchen Garden Journal

Ingredients:

Cooking Oil (olive or other)

Mushrooms

Garlic or shallots or cipollini onions, usually not more than one of those

Ham, bacon or pancetta, optional

White wine, sherry, Port or Madeira, optional

Butter

Salt 

Parsley

Cream, optional

Heat the oil and mushrooms in a wide, heavy skillet over medium high heat. The mushrooms should all fit in the pan in a single layer with a bit of breathing room between them. (Otherwise, when the mushrooms start to heat up and release moisture, they will steam each other rather than brown.  If you have a lot of mushrooms to do, work in batches.) Sometimes I add some bacon as well (like 2 slices, max, diced pretty small), for that extra umami kick. Keep it moving but refrain from stirring constantly.

When the mushrooms have taken on some color and are about halfway through cooking, it’s time to add the garlic or shallot or onion and a nice knob of butter. I also usually salt and pepper them at this point. Keep sautéing them until the alliums are golden and caramelized and starting to stick to the pan. (If you had added the butter and garlic in the beginning, they would be too burned by the end.)

Now it’s time to add the wine. Stir until completely evaporated. Your pan will look greasy again like it did before. 

Just before turning off the heat add the minced parsley, not too much. If you want to turn this into a cream sauce, add the cream now, bring to a simmer and cook about 5 minutes longer. 

Now you can serve it with the starch of your choice. I like toasted white artisan style bread or fresh egg pasta like homemade tagliatelle. (I use the packaged Bionaturae brand pappardelle when I feel lazy.)

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This recipe is adapted from Julie Sahni's Classic Indian Cooking. It couldn't be simpler but the flavor is incredible. Sometimes we add turmeric and brown mustard seed, fried briefly in the oil until they pop and turn grey, or chopped green chilies along with the shallots for a little heat.

• 1 1/2 lbs potatoes
• 4 Tbsp oil
• 1/2 cup finely chopped shallots
• 1 1/4 tsp salt
• pinch of black pepper

Peel the potatoes and chop in 1/2 inch dice or strips like thick-cut french fries. Heat the oil in a large, heavy-bottomed skillet and add potatoes in a single layer. Fry over medium heat  until lightly brown, turning every so often, about 5 minutes. Remove to a bowl or plate.

Add the shallots to the same oil and cook 5 minutes until nicely browned, stirring constantly. Return the potatoes to the pan and sprinkle evenly with salt. Sprinkle about 3 tablespoons water over the potatoes and cover. Reduce heat and let the potatoes cook in the steam for 20-25 minutes or until fork-tender. Check during cooking to make sure the potatoes haven't dried out, and add more water if necessary (but not too much!). 

Uncover and increase heat to evaporate any moisture in the pan and to brown the potatoes, stirring frequently. Check for salt and add pepper.

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