Potatoasparagusandmushroomhash Recipes

POTATO, ASPARAGUS AND MUSHROOM HASH

Steps:

• Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.
• Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.
• Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more.
• Divide the hash among 4 plates and top each with a poached egg if you wish.
• Serve sprinkled with chives.

CREAMY ASPARAGUS MUSHROOM POTATO CASSEROLE

Steps:

• Peel the potatoes, cut into similar size pieces (halves or quarters) and boil in salted water with the bay leaf until tender but take care not to overcook them. Place in a medium casserole dish and set aside.
• Preheat the oven to 400 F/ 200 C/ gas mark 6.
• Heat up a large non-stick pan and fry the mushrooms for 3-4 minutes over a high heat until lightly browned, stirring once or twice. Scatter the mushrooms along with the chopped asparagus over the potatoes. Season.
• To make the herb sauce, in a saucepan melt the butter over a low heat, add the flour and whisk until the mixture is smooth. Add some of the milk, increase the heat and continue whisking until the mixture has thickened. Add the rest of the milk and continue whisking until the sauce starts bubbling up. Add the fromage frais and remove from the heat. Stir in the herbs, season to taste and pour over the casserole.
• Sprinkle the grated cheddar over the whole thing, drizzle with a little olive oil and bake for 20-25 minutes. Remove from the oven and serve immediately.

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS

Steps:

• In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
• Add mushrooms and cook until they start to brown, stirring often.
• Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.