Potatoes and Mushrooms

If you cannot buy crème fraîche, make a version by slightly whipping 8 fl oz (225 ml) double cream, adding 8 fl oz (225 ml) sour cream and leaving in a warm place overnight. Chill in the fridge. This should keep for 2–3 weeks.


  • lb (700 g) potatoes
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 1 lb (450 g) mushrooms, sliced
  • ½ pint (275 ml) crème fraîche
  • 2 tablespoons dill
  • Sea salt and freshly ground black pepper


Steam the potatoes and when cool, and only if necessary, peel. If large, cut into quarters. Heat the oil and gently cook the onion and mushrooms. Stir in the crème fraîche, the chopped dill and the salt and pepper. Add the potatoes, allow to heat through and serve.

Wild South American potatoes set flower and seed and this seed was originally brought back to England as well as tubers. Both were used in potato production. In his Seeds of Change (1985) Henry Hobhouse writes that by 1650 the white potato was ‘a garden crop or cattle food in every other European country … in Ireland … it had become a staple’.