by Jim Richards
Prepared in quantity for the 2010 NJMA Mycophagy demonstration
cleaned and cut into bite-size pieces
1 tablespoon olive oil
4 ounces bacon, cut into 1/2” dice
2 tablespoons shallots, finely chopped
1 tablespoon garlic, minced
1/4 cup veal
8 ounces Yukon Gold Potatoes, peeled, boiled and cut into 1/2-inch cubes
Kosher or sea salt
Heat one tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until lightly browned.
Add the shallots and garlic to the bacon and cook for two minutes.
and cook, stirring, for five minutes.
and cook for five minutes or until the mushrooms are cooked through and tender.
Add the potatoes and stir the dish until the potatoes are heated through. Correct the seasoning with salt and pepper and serve.
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