Wild Mushroom, New Potato & Spring Greens Hash
Ingredients
- 200 –300g pre-cooked new potatoes halved
- 1½ cups oyster mushrooms or mix of wild mushrooms
- 1 small leek sliced and rinsed well
- 1 clove garlic optional if using wild garlic
- ½ cup peas or chopped green beans blanched
- 1 tbsp olive oil + 1 tsp nut oil walnut or hazelnut
- Fermented wild garlic to serve
- Zest of ½ a lemon
- Fresh parsley or sorrel chopped
- Salt pepper, and chili flakes (optional)
Instructions
- Sauté leeks gently in olive oil until soft and sweet.
- Add mushrooms and cook until golden and crisp on edges.
- Add potatoes, cut side down, and fry until browned.
- Add peas or green veg, toss to warm through.
Finish with:
- Lemon zest
- Drizzle of nut oil or infused wild garlic oil
- Scatter of fresh herbs
- A teaspoon of fermented wild garlic or pickled onion on top
Quick herb vinaigrette:
- Shake together:
- 1 tbsp olive oil
- 1 tsp lemon juice
- ½ tsp mustard
- Pinch of salt + minced fresh herbs
- Drizzle on just before serving.
Tried this recipe?Let us know how it was!
Wild Mushroom, New Potato & Herbs
A warm, rustic sauté of wild mushrooms and crispy potatoes with garlic, lemon, and herbs — full of umami
Ingredients
- 1 to 2 cups Dryad’s Saddle young/tender parts only, thinly sliced
- 1 cup oyster mushrooms torn into strips
- 300 to 400 g pre-cooked new potatoes halved
- 2-3 tbsp olive oil
- 2 cloves garlic finely chopped
- 1 small red onion or shallot sliced
- Splash of dry white wine or lemon juice
- Zest of ½ lemon
- 1 tsp chopped fresh thyme or rosemary
- Small handful parsley chopped
- Sea salt & cracked pepper
- Optional: pinch of smoked paprika or Aleppo pepper flakes
Instructions
- Heat the oil in a wide skillet over medium heat. Add the onions and sauté until soft.
- Add the Dryad’s Saddle slices first — they’re firmer and need a few minutes more to cook. Stir occasionally until they begin to soften.
- Add the oyster mushrooms and garlic. Sauté until golden and slightly crispy in spots. Season with salt, pepper, and herbs.
- Stir in the pre-cooked potatoes, cut side down, and cook until browned and crisp.
- Deglaze the pan with a splash of white wine or lemon juice to lift the flavours. Let it reduce.
- Finish with a drizzle of olive oil, lemon zest, fresh parsley, and optional chili flakes.
To serve:
- Great on its own, or with a side of wild greens or grilled sourdough
- Can be topped with toasted seeds or pine nuts for texture
- Or served with a fried or poached egg
Tried this recipe?Let us know how it was!