I was in the market last week when I saw these really nice and fresh brown button mushrooms and I knew I had to get them. I bought some fresh potatoes and decided to try making a creamy dish with it, since I had some creme fraiche left in the fridge which I need to finish up soon.
The resulting dish was so satisfactory that I decided to make it again this week, although I think for most people this would be a better side dish than a main, because it’s really quite rich. I eat it on it’s own because I like rich tasting foods, so it works well for me, so be warned, it’s not healthy at all.
- 3 fresh potatoes – sliced into half-cm slices as shown (pat them with a paper towel so they are relatively dry)
- Approx 2 times the volume (vis-a-vis potatoes) brown button mushrooms – sliced thickly
- 2 big tablespoons of minced garlic
- About 70ml of creme fraiche (or thick cooking cream)
- Splash of full cream milk
- 2 big dollops of butter
- Vegetable oil
- Salt and pepper to taste
- Optional: Light slurry made by mixing 1 teaspoon of plain flour with 2 teaspoons of water
In a non-stick deep frying pan, add in one dollop of butter, 2 tablespoons of vegetable oil and a tablespoon of minced garlic on low heat. Fry for a minute or two until aromatic.
Turn up the heat to medium high taking care not to burn the garlic, after about half a minute, dunk in the mushrooms, and stir fry them for a minute plus. Add in some salt and pepper to taste but not too much. Note, the higher heat is used so you do not end up ‘steaming’ up the mushrooms. You want to keep them relatively dry and not end up with a wet mound of sloppy mushrooms. Keep them perky. To do that, keep tossing them around, the oil should get absorbed.
Put aside the sauteed mushrooms. They should look like this.
Return the pan to the stove on low heat. Place the second dollop of butter, 3 tablespoons of vegetable oil and a tablespoon of minced garlic into the pan and fry till garlic is aromatic. Put in the potatoes and fry, ensuring that they sit nicely on the oil, and turn them occasionally to ensure even cooking on both sides. Again, salt and pepper to taste, just enough to flavour the potatoes. You have to be patient at this stage and get your potatoes nicely soft with some browning on the sides. The process takes about 10-15 mins. You will know roughly when it’s ok, if not, just pick a piece up and bite into it, taking care not to scald yourself.
At this stage, crank up the heat to medium and return all the mushrooms into the pan with the potatoes, and stir fry them together for about 2 minutes. Add in creme fraiche or cooking cream. And a splash of milk if you like more gravy.
Mix well and simmer for a couple of minutes and let the liquid reduce a bit to thicken. This is how it looks like. Do a quick taste test, and add salt and pepper if it’s not enough.
If you prefer a thicker gravy, stir in the light slurry, bring to a quick boil whist folding in the ingredients and and you will get something a little more viscous like the below, you can see the gravy sticks better to the ingredients. I prefer it this way. Turn the heat off and you are done.
Dish out and serve with some spring onions if you like.