Potato bread with wild mushroom cream sauce
Freshly made potato farls are served with a rich and creamy mushroom sauce, a great brunch option.
Ingredients
For the potato bread
- 4 medium potatoes, peeled and cut into even chunks
- 120²µ/4¼´Ç³ú plain flour, plus extra for dusting
- 30g/1oz butter, melted, plus extra knobs for frying
- salt
For the sauce
- olive oil or butter, for frying
- 250g/9oz wild mushrooms
- 2 shallots or 1 small onion, chopped
- 2 garlic cloves, chopped
- 2 tsp fresh thyme, chopped
- 150ml/5fl oz white wine
- 200ml/7fl oz double cream (or crème fraÎche)
- salt and freshly ground black pepper
Method
To make the potato bread, bring a large saucepan of water and ½ teaspoon salt to the boil. Boil the potatoes until a knife can easily slide into them. Drain the potatoes and transfer to a large bowl. Mash thoroughly and leave to cool. Add the flour, butter and a pinch of salt to the mashed potatoes. Mix together with your hands until it forms a smooth dough.
Dust a work surface or chopping board with some flour and roll out the dough until it is roughly 5mm/¼in thick. Dust the work surface with a little more flour, then cut the dough into whatever shape you like – a traditional shape is similar to a large pizza slice, but you can also cut the dough into circles with a large biscuit cutter. Repeat until all the dough is used up.
Heat a knob of butter in a frying pan and cook in batches. The potato breads should roughly take about 4 minutes to cook on each side and they should be golden brown in colour. Keep warm.
To make the sauce, heat the oil or butter in a large frying pan. If you are using large wild mushrooms, such as king oysters, lightly fry these largest mushrooms first for 5 minutes. Before they get too soft, add any remaining mushrooms and the shallot to the pan and fry for another 4–5 minutes or until the shallot has softened. Add the garlic and thyme and fry for 1 minute, making sure the garlic does not burn. Pour in the white wine and simmer until it has reduced by half. Add the cream and bring to the boil before reducing to a simmer. Simmer for 5 minutes until the sauce has thickened. Season with salt and pepper. Serve warm with the potato bread.