Other than a tiny little bit of prosciutto, I have been meat free for the last two weeks. My vegie son and I are the only two people in the house – the carnivores are away – so it has been strictly the produce isle and farmers market for us. The challenges abound and the taste discoveries are endless. I say that, but have been caught more than once staring at a pile of vegetables thinking how on earth am I going to make this interesting. Sometimes you just have to wing it.
Yesterday, I felt like something hearty. I knew that we had potatoes and mushrooms, the combination of starch and protein would satisfy the hearty desire. I also knew that Russians have been eating that combination for years. The resourcefulness of a people when food is scarce is not to be underestimated. There is a story in my wife’s documentary “Forgotten Voices, Women in Bosnia” about how a woman during the war stretched an onion to feed her family for three days. Any dilemma that I might have pales in comparison.
This recipe turned out better than I expected. I was just trying to get something on the table along with a simple salad. What we got was a bit better than that so I thought I would share it with you. It is no gourmet extravaganza, but it is good food.
- 4-5 Medium Golden Potatoes
- 1 Onion, sliced
- 3 Cloves Garlic, minced
- 2 Tablespoons Fresh Rosemary, finely chopped
- 15-16 White or Crimini Mushrooms, cleaned and sliced
- 1 Cup Kalamata Olives, pitted and sliced
- Olive Oil
- Salt and Pepper
- Chef’s Knife
- Large Pan (Non-stick if it’s a really good one)
- Medium Pot
- Cut the potatoes lengthwise in quarters and parboil for 5 or 6 minutes.
- Let cool then cut into bite-sized pieces.
- Melt 2 tablespoons butter and add a tablespoon of olive oil to the pan.
- Sauté onions and garlic briefly.
- Add potatoes and mushrooms.
- Salt and pepper liberally.
- Add the rosemary and stir in.
- Let potatoes cook until they start to stick. You want some browning.
- Add olives.
- Cook the whole mess for about 20 minutes.
- Check for seasoning