Wild Mushroom, New Potato & Herbs
A warm, rustic sauté of wild mushrooms and crispy potatoes with garlic, lemon, and herbs — full of umami
- 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
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