Mushrooms and potatoes are two foods that combine perfectly with each other and represent an excellent side dish, especially in winter, for even structured and long-cooked red meats. Try them next to a roast, with a very simple cooking. There are many recipes for cooking mushrooms with potatoes. Today we offer a simple one to do in the pan.
We used here also the salted ricotta cheese, which is different from the classic and fresh one. It is a bit aged, just few weeks, and added in salt, like it is understandeble by the name. In Italian is named “ricotta salata”.
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MUSHROOMS AND POTATOES
Mushrooms with potatoes are a delicious side dish for red meat, game or beef, well matched with flavors.
Instructions
Wash the mushrooms (1) and then cut them all into slices (2). Leave aside in a small bowl (3).
Peel two cloves of garlic (4) and chop the parsley (5). Then pour five tablespoons of extra-virgin olive oil into a pan and warm it. Put the cloves of garlic and parsley (6) and let brown the garlic.
Then add the mushrooms (7) and cook over medium heat for about 20 minutes. Add also salt (8) and pepper (9) as you like.
Meanwhile peel the potato (10) and cut into very thin slices (11), or if you prefer in cubes. leave in a small bowl (12) apart.
Then peel two more cloves of garlic (13) and put them in a large non-stick pan with five tablespoons of extra virgin olive oil (14) and chopped chilli (15). Light the heat over a medium-sweet flame and brown the garlic.
Then add the potato slices (16) and start to cook with the lid, stirring occasionally. Add salt (17) and after ten minutes add half of the wine (18). Let the cooking go for another 5 or 10 minutes at most, however until the potatoes are cooked.
After about ten minutes of cooking the mushrooms add the wine (19) to simmer until reduced, and end the cooking (20). Then turn off the heat and pour the mushrooms into a small bowl (21).
Once the potatoes are cooked, add the mushrooms (22) in their pan, stirring well and then pour the milk (23), cooking for about five minutes to thicken a little. Grate over the salted ricotta cheese (24) and start to mix it to melt. Once melted, turn off the heat and serve hot on the table.
