Cranking up the Rusticity

Today’s dish was created mostly out of a need to get some potatoes and prefab meatballs eaten as quickly as possible, but also because the grocery store offered irresistible shiitake mushrooms. The ones I’ve seen before were all fairly small with woody stipes and wrinkled caps.

Perhaps it’s hard to judge their size from this pic – they’re basically the size of small portabello mushrooms, or 3-4 inches across.

Next, potatoes peeled and sliced to shorten cooking time. The rest of this batch was used for mash some time ago, so it’s a very floury variety, which is why my ‘why boil when you can fry?’ approach to potatoes doesn’t apply here. A couple of cloves of garlic went in the pot too, to add some extra goodness.

Sautéing mushrooms and leek in unusual amounts of butter, which helps bring the mushroom flavour out properly. The meatballs later went in there too.

Stirring, rather than mashing, the boiled potatoes with another knob of butter and some white pepper and nutmeg.

Not sure if this plating has any visual merit, but at least it is as rustic as indicated by the title. I’m also curious about what a night in the fridge will do to it. Will find out tomorrow since I’m having it for lunch too.


3 Responses to “Cranking up the Rusticity”

  1. pyrrhite Says:

    Potatoes, mushrooms, garlic and unusual amounts of butter = no fail.

  2. Fantastic web site. A lot of helpful info here. I’m sending it to a few pals ans also sharing in delicious. And naturally, thank you in your effort!

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