Sauté of New Potatoes with Wild Mushrooms and Glazed Onions

Name: Sauté of New Potatoes with Wild Mushrooms and Glazed Onions
Cuisine: French
Ingredients: 1 shallot, finely chopped; 1 sprig of thyme; 225 g/8 oz baby onions, peeled; 1 tbsp sugar; sea salt and black pepper; sea salt and black pepper; 750 g/1½ lb wild mushrooms, e.g. girolles or morelles, or, at a pinch, little white button mushrooms butter; 750 g/1½ lb wild mushrooms, e.g. girolles or morelles, or, at a pinch, little white button mushrooms butter; 750 g/1½ lb wild mushrooms, e.g. girolles or morelles, or, at a pinch, little white button mushrooms butter; 750 g/1½ lb wild mushrooms, e.g. girolles or morelles, or, at a pinch, little white button mushrooms butter; approx 900 g/2 lb small, uniformly sized, scrubbed new potatoes; olive oil or goose fat; olive oil or goose fat

Preparation info

Difficulty
Easy

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

Ingredients

approx 900 g/2 lb small, uniformly sized, scrubbed new potatoes
olive oil or goose fat

Europe
France
Side dish
Gluten-free
Vegetarian

Method

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 cook