This time 12 days ago I was warm and snugly by the tv, day dreaming up all of the buttery, decadent Thanksgiving recipes I was going to share with you. I had a hot cup of coffee in one hand, a fully charged cell phone in the other, two loads of laundry going in the basement, and my body was perfectly calm from the steaming hot shower I had that morning.
Wow, how one night can change things so quickly. Life was interrupted that Monday night when Hurricane Sandy hit the East Coast and we have been without power ever since. I’m so incredibly thankful that power is all we have lost as there are so many people right now suffering from the loss of their homes, life-long belongings, communities, family members, pets, and so much more. My heart goes out to each and every one of them.
A good friend graciously gave us a generator this weekend to power up our furnace and fridge, and with a gas stovetop, we are doing more than ok. I am continuing to keep all of those effected in my thoughts and I hope you do as well. If you are able to donate, even just a little, please do. It’s times like these that remind us of the important things in life.
Here’s how to help: http://www.serve.gov/sandy/
So, with Thanksgiving two weeks away — needless to say — I am slightly behind on my Tday recipes. But, I’m hoping to make it up to you with this wild mushroom hash. I’ve been making it on the stovetop, and I will have to say– it’s over the top! Not only is it great as a side, but add a bright yellow runny-yolked egg on top, and it makes for a delicious, filling full meal. Mmm-mmm-mmm.
Wild Mushroom Hash
Serves about 4
- 1 medium leek, trimmed and diced
- 4 tbs butter
- 3 cups Wild Mushrooms, cleaned and sliced (Shitake, Cremini, Portobello, Oyster, Hedgehog, etc)
- 3 medium potatoes, diced ¼ cubes (about 2 ½ cups)
- 2 garlic cloves, minced
- 2 tsp fresh rosemary
- about ¼ cup parmesan cheese
- kosher salt
- fresh black pepper
Ensure your leek is clean and trimmed before slicing. In a large skillet add 3 tbs butter and leeks. Cook for about 2-3 minutes until leeks begin to soften. Add potatoes and cook until they become tender and golden brown (you may have to do this in two batches). Season you potatoes with plenty of salt.
Remove potatoes and leeks from pan and set aside. In the same pan add 1 tbs butter and mushrooms. Cook mushrooms for about 5 minutes or until they begin to brown. Add the rosemary and cook for a minute longer. Season with plenty of salt and pepper. Remove the mushrooms and set aside.
Add the garlic to the pan and cook for 2-3 minutes, just until fragrant. Return the mushrooms and potatoes to the pan, toss well and check to see if it needs more salt (you’ll use a lot of salt).
Serve with shredded parmesan cheese on top and fried egg if desired.