Earth Apples and ‘Shrooms
recipe by former Honeywood Chef Cody DeRosett & photography by Talitha Schroeder
Potatoes are called pommes de terre in French; we love its literal translation — earth apples!
The beauty of this dish is that it can be made with whatever is fresh and in season locally; here’s 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 and a handful of mushrooms, topped with a fried local egg. Cooking for friends? Go for a couple pounds of potatoes and more mushrooms for a great side! It also makes an awesome vegetarian main served with a mess of greens or a punchy salad and good bread.
Directions
Start by blanching your potatoes in heavily salted water until tender, then drain. Once the potatoes are cooled, cut them down into 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, 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 the 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 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 or several sprigs from the garden
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 to use.
Can be made in advance and any extra can be saved for use on anything else! Like grilled chicken, fish or vegs; an omelet; as a topping for toasted sourdough….
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