Best 2 Wild Mushroom Yukon Gold Hash Recipes
Calling all mushroom enthusiasts! If you're on the hunt for a hearty and flavorful breakfast, lunch, or dinner, look no further than wild mushroom yukon gold hash. This delicious dish is a delightful combination of crispy potatoes, earthy mushrooms, and aromatic spices. The crispy texture of the potatoes pairs perfectly with the tender mushrooms, while the spices add a delightful depth of flavor. It's a versatile dish that can be tailored to your preferences, making it a popular choice for both vegetarians and meat-eaters alike. Whether you're a seasoned chef or a beginner in the kitchen, this wild mushroom yukon gold hash recipe is sure to impress. So, gather your ingredients, heat up your skillet, and let's embark on a culinary journey to create a meal that will tantalize your taste buds.
Let's cook with our recipes!
WILD MUSHROOM-YUKON GOLD HASH
Steps:
- Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms.
- Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl. Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.
YUKON GOLD POTATO AND WILD MUSHROOM GRATIN
Categories Milk/Cream Mushroom Potato Side Bake Sauté Thanksgiving Casserole/Gratin Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with potatoes, mushrooms, salt, and pepper. Pour cream over potatoes. Cover with foil and bake 45 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving.
Tips:
- Choose the right mushrooms. For this recipe, wild mushrooms like chanterelles, shiitake, or oyster mushrooms work best. You can also use a mix of different types of mushrooms.
- Clean the mushrooms thoroughly. Dirt and debris can easily hide in the crevices of mushrooms, so it's important to clean them thoroughly before cooking. To do this, gently brush the mushrooms with a soft brush or rinse them under cold water.
- Slice the mushrooms thinly. This will help them cook evenly and quickly.
- Use a cast iron skillet. Cast iron skillets are great for cooking hash because they heat evenly and retain heat well.
- Don't overcrowd the skillet. If you overcrowd the skillet, the mushrooms will steam instead of browning.
- Cook the hash over medium heat. This will help prevent the mushrooms from burning.
- Stir the hash frequently. This will help prevent the mushrooms from sticking to the skillet and ensure that they cook evenly.
- Season the hash to taste. Salt, pepper, and garlic powder are all good options.
- Serve the hash immediately. Hash is best served hot and fresh out of the skillet.
Conclusion:
Wild mushroom Yukon gold hash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this recipe a try!
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