Sautéed King Oyster Mushrooms with Pommes Dauphinoise
Most mushrooms just need to be sauteed in butter or EVO with a bit of salt and pepper and voilà – a meal fit for a king and queen can be had in minutes. And potato gratin of any type – well, not much needs to be said about that.
Author: Chef's Opinion
Pommes Dauphinoise (Potato Gratin)
, peeled, finely sliced
Grated Parmesan Cheese
Ground White Pepper
Sautéed King Oyster Mushrooms
Preheat oven to 320 degrees F (160 degrees C).
Place the New Potatoes (9 cups) in a greased baking dish. Add Milk (1/2 cup), Heavy Cream (1/2 cup), Ground Nutmeg (1 pinch), Dried Thyme (1/2 tsp), Grated Parmesan Cheese (1/4 cup),
Season with Kosher Salt (to taste) and Ground White Pepper (to taste) to taste and mix well. Top with Grated Parmesan Cheese (1/2 cup) and Unsalted Butter (1/4 cup). Cover and bake for an hour.
Uncover and continue baking until golden brown and potatoes are cooked through, about 30 minutes.
Once the potatoes are almost done, melt a knob of Butter (to taste) in a pan over medium heat, and sauté the Oyster Mushrooms (5) on both sides until golden brown. Season with Kosher Salt (to taste) and Cayenne Pepper (to taste).
Serve the mushrooms and potatoes together.
This amount of mushrooms serves 2 main courses, while the Dauphinoise serves 10 portions. You can, of course, scale up the mushrooms to feed up to 10 people. However, the dauphinoise heats up well and can also be served at room temperature, so when the next meal time comes around, you´ll be glad you prepared more of it.
Nutrition Per Serving
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