Potatoes and Oyster Mushrooms

Different types of mushrooms are available in the shops all through the year. We live in a mushroom-producing area in Ireland so have the freshest possible crops available. Not as good, perhaps, as the fresh field mushrooms, but a good substitute. If you can’t get oyster mushrooms, use the ordinary variety.


  • lb (700 g) new potatoes, cleaned
  • 2 oz (50 g) butter
  • ½ lb (225 g) oyster mushrooms, sliced
  • 1 clove garlic, chopped
  • Sea salt and freshly ground black pepper


Steam the potatoes until just tender. In a wide frying pan melt the butter and cook the mushrooms with the garlic for a few minutes. Add the potatoes and cook for another 5 minutes. Season and serve. You may wish to add a few tablespoons of cream but this is unnecessary.

‘The feast of St. Peter and Paul (26 June) used to have culinary significance for us when I was growing up. It was the day when, as a special treat, we dug the first stalk or two of the new potatoes.’ From Full and Plenty by Maura Laverty.