Warm Bacon, Chanterelle, and Potato Salad

– Bill Jones, Author of The Deerholme Mushroom Book: From Foraging to Feasting

If you love mushrooms, you must have this delicious book.  Award-winning cookbook author Bill Jones has compiled this beautifully orchestrated book from his Cowichan Valley, Deerholme Farm.  Learn from an acknowl­edged expert in the field of wild foods how to source mush­rooms through for­ag­ing,     shop­ping, and grow­ing, and get a thor­ough overview of the com­mon types of wild and cul­ti­vated fungi. Gain insight into the med­i­c­i­nal and cul­tural uses of mush­rooms, and reap the health ben­e­fits of sim­ple, unprocessed food. Deli­cious recipes for basic pantry prepa­ra­tions, soups, sal­ads, meats, seafood, and veg­etable dishes, all fea­tur­ing mush­rooms, include: Truf­fle Potato Cro­quettes; Mush­room Pate; Porcini Naan; Semolina Mush­room Cake; Beef Ten­der­loin and Oys­ter Mush­room Carpac­cio; Cur­ried Mush­room and Coconut Bisque. The Deer­holme Mush­room Book is every chef’s essen­tial guide to edi­ble mushrooms.

Serves 6–8
A variation on a classic German potato salad made with chanterelles. It is best to add the dressing to warm potatoes so they soak up all the dressing. Serve at room temperature.

Ingredients:
2 lb (1 kg) potatoes, peeled
¼ lb (115 g) thick-cut bacon, cut in thin strips
1 lb (450 g) chanterelles, cleaned and sliced
salt and pepper, to taste
2 Tbsp (30 mL) apple cider vinegar
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) grainy mustard
1 tsp (5 mL) chopped capers
3 Tbsp (45 mL) chopped sweet onion (or green onion)
fresh chives or green onions, minced, for garnish

Method:
Add potatoes to a large pot of salted cold water. Bring to a boil and cook until tender.
Meanwhile, warm a skillet over medium-high heat, add the bacon, and heat until the bacon is browned and has rendered its fat. Add the chanterelles and sauté until the mushrooms give off moisture and it has completely evaporated. Season with salt and pepper. When the mushrooms just begin to brown on the edges, remove from heat and set aside.
In a large mixing bowl, combine vinegar, oil, mustard, capers, and onion. Stir until mixed. Drain potatoes and add while still warm to the dressing. Add the bacon and toss to coat. Serve warm, garnished with fresh chives or green onions.

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