Earth Apples and Shrooms
recipe by Chef Cody DeRosett & photography by Talitha Schroeder
The beauty of this dish is that you can make it with whatever is fresh and in season locally; this is what we recently found at the Lexington Farmers Market. You’ll also note there are no measurements for the main recipe here. Measure with your heart and based on your audience. Cooking for yourself? Maybe two potatoes, a handful of mushrooms and a fried local egg on top for a great meal. Cooking for a group? Go for a couple pounds of potatoes, more mushrooms and serve it as a side! It would also make an awesome vegetarian main with some greens or a punchy salad and good bread.
Ingredients:
Kennebec potatoes • Mushrooms • Oil • Garlic • Butter • Lemon • Parsley • Parmesan Reggiano • Italian Sauce Verde (recipe to follow) • Sunflower or Pea Shoots
Directions
Start by taking your potatoes and blanch them in heavily salted water until tender and strain. Once the potatoes are cooled, dice them down into a medium dice.
While those are cooking and cooling, make your sauce verde (can also be made way in advance) Then tear the mushrooms by hand and break them down to your desired size. I prefer to keep them as intact as possible and still be a single bite. Mince your garlic, chop your parsley and gather the rest of your ingredients.
Once you are at this stage get a pan piping hot and go in with vegetable or canola oil and sear your potatoes. When you have a solid sear started on the potatoes go in with the mushrooms and add oil as needed, mushrooms and potatoes love oil so don't be afraid.
Then when your potatoes and mushrooms are properly seared and have a good color on them, throw in a thick pat of butter and your minced garlic and toss until the garlic is translucent, should only take 30 seconds to a minute.
Finish with a squeeze of fresh lemon juice and a good spray of chopped parsley, season with a nice Kosher or sea salt, then place in a serving vessel. Spoon on the Italian sauce verde, shred some Parmesan Reggiano fresh over the top, and add your shoots!
Italian Sauce Verde
Ingredients:
1 bunch parsley
1 - 0.5 oz container of mint
2 T drained capers
2 anchovy filets (double up on capers if you want to keep it vegetarian friendly)
1 clove garlic
~1 cup oil- 30% olive oil & 70% canola oil
Directions
Take all ingredients except for oils and place in a food processor. Begin to blend and add just enough oil to coat all ingredients and allow to emulsify. Be careful not to blend too long to avoid losing the bright green of the herbs. Once blended, place over an ice bath to cool quickly and preserve the color, then refrigerate until ready for use. Can be made in advance and what isn’t used can be stored for use on anything else! Like grilled chicken, fish or vegs; or an omelet; as a topping for toasted sourdough….
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