Boiled Potatoes with Stewed Zucchini and Porcini Mushrooms
Boiled potatoes with stewed zucchini and porcini mushrooms is a recipe featuring fresh ingredients from the potato category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg stewed zucchini
- 200 g porcini mushrooms
- 1 bunch spring onions
- 4 sprigs oregano
- 800 g firm potatoes
- salt, freshly ground pepper
- 2 tbsp oil
- 400 g heavy cream
- 50 g lean, well‑marbled bacon
Instructions
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1.
Peel the zucchini, halve them and remove the seeds. Cut into pieces. Clean the porcini mushrooms, cut larger ones smaller if desired. Trim and finely chop the spring onions. Rinse oregano and pluck leaves from stems.
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2.
Wash potatoes and boil in salted water for 20-25 minutes.
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3.
Heat oil. Sauté zucchini and mushrooms for 3-4 minutes. Add oregano and spring onions. Season with salt and pepper. Pour in cream and simmer until thickened.
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4.
Dice bacon and crisp it in a pan. Drain and peel the boiled potatoes. Season the stewed vegetable mixture with salt and pepper, then plate alongside the potatoes. Sprinkle with crispy bacon before serving.
