This recipe is adapted (or at least inspired by) Herbavoracious’s Potatoes, Chantrelles, Shallots in Red Wine Sauce. We only had one bottle of wine in the house and it was expensive, and moreover neither of us wanted to go out and buy more wine, or shallots, or chantrelles (if you can even get them this time of year). We did, however, have potatoes, onions, garlic, red wine vinegar, cremini mushrooms, and half a bag of dried porcinis. Anyway, this was amazing and it went perfectly with the richness from the cauliflower gratin.
2 TBL Earth Balance
4 yukon potatoes, chopped
8 oz. cremini mushrooms, chopped into quarters or eighths
1 small onion, diced
4 garlic cloves, minced
½ tsp dried rosemary
½ tsp dried sage
1 tsp parsley
3 oz. dried porcini mushrooms hydrated with 1 cup water (do not discard the water)
salt and pepper to taste
4 TBL red wine vinegar
In a dutch oven, melt the butter, then add potatoes, creminis, onion, garlic, and spices. Cook on medium 8-10 minutes until the potatoes begin to change color. Add porcinis and soaking liquid, cover the pot and reduce heat to simmer. Cook about 15 minutes until potatoes are very tender and liquid is mostly absorbed. Add red wine vinegar, salt and pepper. Cook 1-2 more minutes until the sauce has thickened. Garnish with extra parsley.
Beans, Figs and Katz 