braised potatoes and trompettes de mort

trombette di morto e patate in padella

for 6

500 g trompettes de mort

1.5 kg potatoes (Linska or Roseval)

2 tablespoons olive oil

5 garlic cloves, peeled and finely chopped

3 tablespoons chopped fresh flat-leaf parsley

Maldon salt and freshly ground black pepper

extra virgin olive oil

Prepare and wash the mushrooms (see here).

Heat the olive oil in a large thick-bottomed saucepan, add the garlic and then the mushrooms, stirring to coat the mushrooms with oil. Continue cooking and stirring for about 5 minutes, then add 2 tablespoons of the parsley, and season with salt and pepper. Stir to combine, and set aside.

Peel the potatoes and cut into 2 cm cubes. Bring a large pot of salted water to the boil and cook the potato until tender. Drain, and season with salt and pepper.

Add the potatoes to the mushrooms, stir together, and cook over a low heat for 5 minutes to combine the flavours. Drizzle with extra virgin olive oil, sprinkle with the remaining parsley and serve hot.