WILD MUSHROOM AND POTATO BROTH
(Suitable for vegetarians)
A great dish but let’s start with some practical, time-saving thoughts.
Not very often, but occasionally I manage to put ten – fifteen minutes of spare time and a spare bag of potatoes together. I never peel potatoes for baking or roasting, but I don’t particularly like the look or taste of potato skin in a casserole or, heavens forfend, mash. So, I peel the potatoes, cube them on the small side and sauté them until they just turn pale golden. Then, feeling really good about myself, I leave them to cool and pack them off for freezing.
I do the same with onions of any size or colour.
NOTE about chopping onions painlessly:
I’ve found this video on YouTube.
The lady goes on and on and on about very little, but if you cut out the dross, peel, fan and chop the onion starting from the root end towards the tail, you won’t be crying over it. Not ever.
As simple as that!
Doesn’t happen very often in shops, but at the market every now and then there will be wild mushrooms on sale. I tend to buy the whole lot, all the available varieties on offer. No, I don’t call it extravagance, I call it investment. Wash them well in lukewarm water, dry them, and sauté them the same as their friends, potatoes and onions. Depending on what I want to do with them, they don’t always need chopping or slicing,but for this broth, they do. Not too thinly, though. And never ever peel them. The flavour is in the skin.
OK, so now I’ve got potatoes, onions and mushrooms all nicely prepared and ready for the pot/casserole dish.
Preheat your oven on the highest setting.
Mix the potatoes, mushrooms and onions together so that potatoes make roughly one half of the dish and onions and mushrooms the remaining two quarters, season lightly with salt and pepper, add a handful or two very finely chopped flat-leaf parsley, mix in boiling water or unseasoned stock of your choice, leaving about two fingers of liquid above the solids, cover well and place in the middle of the oven. Turn the heat down to 180C and leave to cook for about one and a half hours.
(You can warm up your egg and milk glazed crusty rolls in the oven during the last ten minutes of cooking.)
When it’s done, adjust seasoning to taste.
Let me know if you liked it, please.