2 tbsp mild olive oil
1 very large onion (or 2 medium size), peeled and finely diced
5-6 cloves of garlic, peeled and chopped
750 gr. mixed wild mushrooms like chanterelle, trumpet de noir, shiitake, seps, chicken of the wood etc. cleaned and cut to bite size pieces
4-5 large potatoes, peeled and cut to large cubes
1 cup dry white wine
1 sachet dashi bullion powder
Salt and freshly ground black pepper
Smoked salt, optional
Freshly grated nutmeg
A handful of fresh parsley, finely chopped
- Heat the oil in a heavy bottomed pan on medium heat and add the chopped onions. Cook while stirring from time to time until the onion have browned to a nice golden color. Add the garlic and keep frying and stirring to caramelise the onion.
- Now add the mushrooms and cook them with the onion until they start to soften, then add the potatoes, and cook and stir for a further 5 minutes.
- Add the white wine, bring to the boil and let it reduce until there is almost no liquid left.
- Add hot boiling water to just cover the vegetables, add the dashi powder, season.
- Cover the pan, reduce to low heat and let it simmer for another 20-25 minutes until the potatoes are completely tender and starting to break down and the sauce thickens. Taste, adjust seasoning and add a little smoked salt if using.
- Sprinkle the parsley on top and Serve.
Tip: I like to save some of the mushrooms and fry them with a little bit of olive oil in a pan separately to get a crunchy texture and add them on top when I serve, works especially good with chicken of the wood if you can get some or oyster mushrooms which are more accessible.