Hasselback Potatoes in Garlic Sauce with Mushrooms
Put crispy Hasselback potatoes on top of creamy garlic ricotta sauce and toss with sautéed yellowfoot chanterelles for an easy meal.
Please be extremely careful cooking and eating foraged mushrooms. Never eat a mushroom that you are not 100% sure of its ID. The best way to learn how to identify and forage for edible mushrooms in your area is to join a local mushroom club or go with a trusted mushroom identifier or a mycologist. Then, even if you are 100% sure of its ID and know it's an edible mushroom, always try small quantities of a new mushroom first before eating a large batch to make sure it sits with you well.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Makes: 4 servings
- large nonstick skillet
- baking tray
- immersion blender
I used yellowfoot chanterelles in this recipe, but you can use a variety of wild or store-bought mushrooms.
- 12 (1.2 kg / 2.5 lbs) medium medium-sized floury potatoes , washed (peeled if you like)
- 4 tbsp vegetable oil
- 3 garlic bulbs
- 9 oz / 250 g ricotta
- 1 cup / 237 ml whipping cream
- freshly ground pepper
- truffle oil (optional)
- 1.8 lbs / 800 g wild mushrooms (chanterelles, morels, boletes), or store-bought (oysters, cremini)
- ½ tsp ground caraway seed
- fresh herbs for serving (chives, parsley, etc.)
- sea salt flakes
Heat the oven to 200 C / 395 F. Put a potato in between two handles of wooden spoons and cut down, slicing through the potato. A sharp knife will help to make slices a few mm apart and the handles of the wooden spoon will prevent cutting all the way through. Repeat with the remaining potatoes.
Put the potatoes cut-side up on a shallow baking tray and drizzle over the vegetable oil. Rub each potato with your hands to coat well in the oil. Season with salt and freshly ground pepper. Use a silicone oil brush to get some of the oil, salt and pepper from the pan and brush it in between the slices. Roast for 50 mins – 1 hr until the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway cooking to get extra crisp potatoes.
Cut off the pointed ends of each garlic bulb so that you can see the tops of each clove inside the cross-section. Wrap each bulb in aluminum foil and add it to the oven right away with the potatoes.
Meanwhile, clean the mushrooms. Avoid using water if possible.
When the potatoes are done, turn off the oven, but leave the potatoes inside to keep warm. Take the garlic bulbs out, unwrap them from the foil and let cool. Squeeze the cloves into a mixing bowl and pour in the cream and ricotta. Blend using an immersion blender until smooth. Transfer to a saucepan and warm up. Do not boil. Season with salt, freshly ground pepper and, if you like, a few drops of truffle oil. Keep the sauce warm in the saucepan over very low heat.
Work in batches to sauté the mushrooms. Season with caraway seed. You want browned mushrooms with crispy edges and that won’t happen if you overcrowd the pan or stir too frequently. If you have wild mushrooms or you used water to clean them, dry sauté the mushrooms first. This means sautéing them without any fat in the pan. The mushrooms will release water which needs to cook off before adding fat. This method will prevent the mushrooms from becoming waterlogged. The cooking time will vary depending on the mushrooms you have.
Finely chop the fresh chives or parsley. Serve the meal: pour some sauce into a serving bowl, put the potatoes in the middle, and season with sea salt flakes. Evenly distribute the fried mushrooms around the potatoes and sprinkle with herbs. Add a few drops of truffle oil if you like and top off with some freshly ground pepper. Enjoy!
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