Shiitake Mushrooms with Purple Potatoes and Caramelized Onions Recipe

I will not lie; I have a little a potato issue. French Fries, Roasted Potatoes, Baked Potatoes, Scalloped Potatoes, the list is endlessing. I could never adhere to a carbohydrate complimentary lifestyle with this potato infatuation of mine.

And with my preferred meal of the day, breakfast, you are usually provided a side of this tasty starchy vegetable.

It depends upon my state of mind, however I generally choose the roasted and completely crisped home fries.

This dish is my version of that classic breakfast accompaniment. Have you ever had purple potatoes?

These little Peruvian potatoes are ending up being a growing number of popular in supermarket for their velvety texture and vibrant color. Cook them like you would brand-new potatoes.

Shiitake mushrooms (pronounce shee-TAH-kay) are more costly than standard button mushrooms, however they are so much more flavorful; you just need a couple of making your meal sing.

Shiitake Mushrooms with Purple Potatoes and Caramelized Onions Recipe

Ingredients

• 3 Slices of thick design bacon.
• 1/2 pound new purple potatoes sliced in half and after that in little wedges.
• 1 small yellow onion, thinly sliced lengthwise.
• 4 medium sized shiitake mushrooms, thinly sliced.
• Olive oil.
• Kosher Salt.
• Freshly cracked pepper.
• 1 pinch red pepper flakes.
• 1 tablespoon chopped fresh tarragon.
• 1 tablespoon chopped capers.
• 1/2 Tbsp unsalted butter.

Method

Start caramelizing the onions: In a small sauté pan heat one tablespoon of olive oil over a low heat. Include the sliced onions in one even layer, after five minutes include 1/2 tablespoon of butter, stir and include a pinch of kosher salt.

While rendering your bacon and cooking your mushrooms in the next actions, ensure to stir the onions every couple of minutes and get rid of once they are evenly browned. This need to take around 30 minutes, get rid of from heat when completed and reserve.

Cook the bacon: While the onions are gradually cooking piece the bacon in small batonettes (1/8-inch crosswise strips) on your cutting board. Heat up a larger sauté pan on medium when your pan is hot include the chopped bacon.

Gradually sauté the bacon until somewhat crispy and remove from the pan onto a paper towel-lined plate, reserve for later.

Cook mushrooms in rendered bacon fat: Julienne the shiitake mushrooms and after that add them to the pan which now has actually the rendered bacon fat.

Include a pinch of salt and fresh cracked pepper to the Shiitake mushrooms, do not shake the pan however let the mushrooms brown evenly on one side.

When browned, flip the mushrooms delicately and eliminate from pan onto a smaller plate, reserve.

Brown the purple potatoes: Add 2 Tablespoons of olive oil in the pan and add the uniformly sliced potatoes to the hot pan in a single layer; ensure not to crowd the pan. Include a pinch of red pepper flakes and a good pinch of salt to the potatoes.

Don't move the pan, this is essential so that the potatoes can equally brown.

After 3-5 minutes, when they are browned flip potatoes and brown the other side, refuse the heat to medium low to equally cook the potatoes.

Add capers, onions, mushrooms, bacon: Once the potatoes are completely prepared, include the capers and let crisp up for a minute. Then combine the caramelized onions, mushrooms, and bacon to the large sauté pan with the browned potatoes.

Re-warm over low heat. When hot, turn the heat off and garnish with a spray of fresh chosen tarragon.

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