Sauté of New Potatoes with Wild Mushrooms and Glazed Onions

Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • approx 900 g/2 lb small, uniformly sized, scrubbed new potatoes
  • olive oil or goose fat
  • 750 g/ lb wild mushrooms, e.g. girolles or morelles, or, at a pinch, little white button mushrooms butter
  • 1 shallot, finely chopped
  • 1 sprig of thyme
  • 225 g/8 oz baby onions, peeled
  • 1 tbsp sugar
  • sea salt and black pepper


First sauté the potatoes gently in olive oil or goose fat until they are cooked and golden.

In another pan, sauté the mushrooms in butter with the chopped shallot, the fresh thyme and some sea salt and pepper. In another pan, just cover the onions with water and add a knob of butter and the sugar. Bring to the boil and then simmer gently for about 15 minutes or until the onions are cooked and the water has evaporated, leaving the onions lightly browned and glazed. Combine all the ingredients in a serving dish and serve with something like a simply grilled veal chop, which is exactly what I did at the two-star Michelin restaurant attached to the Carlton Casino in Cannes for the chef, Francis Chauveau.