Search This Blog

Monday, July 10, 2017

Mushroom and Asparagus Hash

MAR 11, 2009

At the Evening Star Cafe in Alexandria, executive chef Will Artley makes this vegetarian hash using a green-peppercorn Pyrenees cheese. Folded in over low heat, it melts and combines with the cream to form a rich sauce. But Boursin works well; look for the pepper variety.

Serve topped with a fried egg.


1 large (about 10 ounces) russet potato, peeled and cut into 1/4-inch dice
2 tablespoons canola oil, plus more as needed
6 ounces mixed mushrooms, such as cremini, shiitake and chanterelle, cut into bite-size pieces as necessary
Kosher salt
Freshly ground black pepper
6 ounces asparagus (woody ends removed), cut crosswise into 1/2-inch pieces
2 medium cloves garlic, cut into very thin slices
1 medium onion, cut into small dice (1 cup)
1/2 cup heavy cream
1 ounce Boursin brand pepper cheese, crumbled (see headnote)
Leaves from 1/2 bunch basil, rolled tightly, then cut into thin strips (chiffonade)
1/8 teaspoon finely grated lemon zest

Place the potato dice in a large bowl; run cool water over them until they are free of starch. Drain and let dry on paper towels.

Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the potatoes and cook, stirring occasionally, for about 10 minutes, until they are golden brown on all sides and tender.

Heat the remaining tablespoon of oil in a separate large skillet over medium heat. Add the mushrooms and cook, stirring often, for about 5 minutes, until they are deeply browned but not burned. (If the pan seems a little dry, add oil as needed.) Season with salt and pepper to taste.

Add the asparagus, garlic and onion. Cook, stirring often, for about 5 minutes; the vegetables will still have some crunch. Add the cream, stirring to combine; cook for about 2 minutes, until it has reduced and thickened.

Reduce the heat to low; fold in the cheese, basil, potatoes and lemon zest, stirring until the cheese is melted and the potatoes are warmed through. Taste and adjust seasoning as needed. Serve warm.

Adapted from Will Artley, executive chef of the Evening Star Cafe in Alexandria.

Tested by Scott Reitz.

No comments:

Post a Comment