Some of my favorite flavors of fall are mushrooms, potatoes, and rosemary, and here they are all together in one simple recipe. It also makes a fine side for just about any simple main dish of red meat, poultry, full-flavored fish such as grouper, sea bass, or tuna.
Paired with an omelet and a glass of wine, it makes a simple and very satisfying brunch or supper, and is substantial enough to have all on its own as a main dish.
Sautéed Mushrooms and Potatoes with Rosemary
If you should be lucky enough to have a source for some fresh wild mushrooms, by all means substitute them for the cultivated ones called for here.
Serves 4
1 pound small gold, red, or fingerling potatoes
½ pound crimini (brown mushrooms) or shiitake mushrooms or a mix of both
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 medium cloves garlic, lightly crushed, peeled, and minced
1 rounded tablespoon roughly chopped fresh rosemary, plus 2 teaspoons for finishing the dish
1. Scrub the potatoes under cold running water. Put at least 1 inch of water in a large pot and fit it with a steamer insert. (The water should not quite touch the bottom of the insert.) Cover and bring it to a boil over high heat, add the potatoes, adjust the heat to medium-high, cover, and steam until they're just cooked through, about 10-to-12 minutes, depending on their size and age. Remove them and let them cool enough to handle.
2. While the potatoes are steaming, wipe the mushrooms clean with a dry cloth or paper towel and thickly slice them. When the potatoes are cooled, cut them into quarters. You may peel them if you like, but I never do.
Everything can be done to this point up to 3 hours ahead. Loosely cover the vegetables and set them aside until you're ready to finish cooking them.
3. Heat the oil and butter in a large skillet or sauté pan over medium heat. When the butter is melted and its foaming subsides, raise the heat to high and add the mushrooms, rapidly tossing to coat them with the fat. They'll absorb most of it. Sauté until they're beginning to color and release the fat again.
4. Adjust the heat to medium high and add the potatoes, garlic, and the tablespoon of rosemary. Sauté, tossing often, until the potatoes are hot through and beginning to color and the garlic is pale gold. Season with salt and pepper, toss well, and take it from the heat. Turn it out into a serving bowl, sprinkle with the remaining rosemary, and serve at once.