Sauteed Mushrooms with Potato Sticks, Ga
Source of Recipe
Good Things Utah
Sauteed Mushrooms with Potato Sticks, Garlic and Parsley
by: Ryan Lowder- Copper Onion
* 4 cups sliced mushrooms
* 2 handfuls potato matchsticks
* 2 cloves garlic minced
* 1 cup cleaned parsley minced
* pinch of chili powder
* 2 eggs
* 1 Tbsp picked thyme
* 2 Tbsp extra virgin olive oil
* canola oil for potato stick frying
* salt to taste
Parsley and garlic sauce
minced garlic & parsley
-combine with olive oil, chili and a pinch of salt
-set aside
-this sauce is a killer on steaks or fish as well
Potato sticks-
-julienne potato sticks with a mandoline or slicing very thin with a chef knife
-add a half inch of canola oil to a medium sized saute pan and place over medium heat
-after about one minute, add one potato stick. if it sizzles, you're in business
-add the rest of the potato sticks making sure all are covered with oil
-fry until golden brown, drain the oil through a metal colander over a larger pan or pot (you do not want to drain the oil into the sink and reserving the oil allows you to use it again!)
-place oil free potato sticks on paper towels and season with a little bit of salt to taste, set aside
-place olive oil in a medium saute pan and put over a high flame, season with salt and pepper and let the mushrooms cook
-when mushrooms start to carmelize, add the thyme. mix in and place the finished mushrooms on two plates
-crack two eggs in the same hot pan the mushrooms just came out of, season with salt and pepper and fry to perfection. (for those less daring, you can also crack eggs in a cold pan, add oil, and place over high heat until perfectly fried.)
-while the eggs are frying, place a generous handful of potato sticks over each plate of mushrooms
-when eggs are fried, place one carefully on top of the potato sticks on each plate
-finish with the garlic and parsley sauce
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