Creamy Braised Chanterelles and Potatoes

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

from The New York Times

submitted by Anne Halsted

preparation time: about 2 hours

serves 4 to 6 main course servings or 8 to 10 appetizer servings

1 to 1½ pounds fresh chanterelle or shiitake mushrooms

1 tablespoon unsalted butter

1½ cups heavy cream (not ultra-pasteurized)

1½ cups sour cream or crème fraîche

1 tablespoon kosher salt, plus more to taste

2 pounds Yukon Gold or all-purpose potatoes, peeled, cut into 1-inch pieces

Crusty bread, for serving (optional)

Clean the mushrooms: fill the sink or a large bowl with cold water. Lay out some clean kitchen towels. Working with a few at a time, dunk the mushrooms in the water and gently swish to remove any dirt or debris. Shake off excess water and transfer to the towels to dry. Use your hands to tear any large mushrooms into halves or quarters.

In a medium size heavy pot with a lid, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally. The mushrooms will first give off a lot of liquid, and then it will begin to evaporate. Raise the heat as needed to keep the liquid at a fast boil.

In a bowl, whisk together the heavy cream, sour cream and salt. When the liquid in the pot with mushrooms has mostly evaporated, stir in the cream mixture and bring to a simmer. Add the potatoes, partly cover the pot, and let simmer gently for one hour. Check and adjust the heat occasionally to make sure the mixture is simmering, not boiling. After 1 hour, test the potatoes. If they are still firm, keep simmering until they are just cooked through. When the potatoes are just cooked through, uncover the pot and raise the heat to a lively simmer. Cook until the braising liquid reduces and begins to caramelize, 10 to 20 minutes. It will turn golden brown and thick, like a cream sauce. Taste and add more salt if necessary. Towards the end, stir often to prevent the liquid at the bottom of the pot from scorching. Serve when prepared and hot, mopping up the sauce with crusty bread if desired.

It is delicious but the potatoes can sort of overwhelm the chanterelles.