This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
“I know a planet where there is a certain red-faced gentleman. He has never smelled a flower. He has never looked at a star. He has never loved any one. He has never done anything in his life but add up figures. And all day he says over and over, just like you: ‘I am busy with matters of consequence!’ And that makes him swell up with pride. But he is not a man - he is a mushroom!”
― Antoine de Saint-Exupéry, The Little Prince
This is a rich, rich, rich side dish. It is a great example of how powerful flavors in a side dish can be the star of the plate. Combine the best quality extra virgin olive oil with the porcini mushrooms and then serve the potatoes with a simple pan roasted steak or fish filet.
I have to give my friend John Pearson for this idea. Simply purchase dried porcini mushrooms and grind them up. I use the mini chopper that came with my stick blender. It takes only a few seconds. Do be careful not to overfill the mini chopper. I did once and the motor on the stick blender overloaded and burned up.
I purchase my mushrooms in the bulk bin. When you look at the price try to avoid the sticker shock. Usually this is about $35.00 per pound. That’s about $3.00 per ounce and one ounce of dried mushrooms makes 1/4 cup of porcini dust (4 tablespoons). Four tablespoons will go a long way as it usually takes only about a tablespoon or so to enrich enough pasta or risotto or a sauce for four servings. It’s best to keep your mushrooms sealed in a zipper bag (I double bag mine). Don’t make any more dust than you need because it will lose flavor quickly.
This works well with any dried mushrooms but I feel that porcinis have a true mushroom flavor.
Servings = 4 | Serving size =about 1 cup
Cooking Time = 75 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe will keep well up to 48 hours. To reduce active cooking time, the porcini liquid can be made ahead of time (even the day before) and the reconstituted mushrooms refrigerated whole until needed. The porcini broth will freeze well for another use (such as the Mushroom Jus).
|3 1/2 quarts||water|
|1 ounce||dried porcini mushrooms|
|1 lb||Yukon Gold potatoes|
|4 tsp||extra virgin olive oil|
|1/4 cup||non-fat buttermilk|
|1/4 cup||2% milk|
|fresh ground black pepper (to taste)|
Place 2 cups water in a small saucepan over high heat.
Add the dried porcini.
When the water begins to boil reduce the heat to low.
Let the mushrooms steep in the warming water for 1 hour.
Remove the broth from the heat and pour into a fine mesh strainer over a bowl.
Set the broth aside for another use (Mushroom Jus is a great recipe). The broth will freeze well.
Mince the porcini mushrooms.
While the mushrooms are steeping place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water.
Add the butter, buttermilk, milk and salt.
Mash potatoes until creamy. I like to leave some chunks. If you like them smooth be careful because over mashing will result in pasty potatoes. Add the mushrooms and fold them in gently.
Add ground black pepper to taste.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 158||Calories from Fat 49|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 25g||10%|
|Dietary Fiber 3g||11%|
|Vitamin A 0%||Vitamin C 17%|
|Calcium 4%||Iron 5%|
|Vitamin K 6 mcg||Potassium 681 mg|
|Magnesium 38 mg|