Name: Patty-pan squash, roast olives and potatoes, girolles and sherry-vinegar currants
Yield: For 6 as a starter
Ingredients: 200 g (7 oz./1 cup) mixed olives; 30 g (1 oz./2 tbsp) butter; 150 g (5½ oz.) girolle mushrooms, brushed; 8 sage leaves, torn; 100 g (3½ oz.) baby salad leaves (I used spinach and kale); 500 g (1 lb. 2 oz.) baby potatoes or small waxy potatoes, halved; 500 g (1 lb. 2 oz.) patty-pan squash, stalks removed; 2 tbsp sherry vinegar; 2 tbsp currants; ½ tsp fennel seeds; 1 tsp cumin seeds; 2 tbsp olive oil; 1 tsp thyme; ½ tsp smoked paprika; 4 garlic cloves, thickly sliced

Preparation info

For
6
as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

When wild mushrooms are in season, there’s no excuse not to put them in everything and anything savoury. The best mushrooms in the market the day we shot this were girolles, but you can replace them with any wild mushroom. If you can’t get wild ones, cultivated oyster mushrooms or shiitake, or even chestnut mushrooms, work well. You can even supplement fresh mushrooms with dried ones for variety – you’ll just need to soak and rinse them to ensure no grit ends up in your meal. I love the fly

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of