Mushroom and Potato Galette with Manchego

Still on the heels of our favorite food competition shows, Amanda and I were looking for a new challenge. This time, we wanted to see if we could use a single ingredient in three different courses. Of course, one would want something that could be used both in a savory and sweet capacity, which does limit some options. Being an ingredient that I love in basically all forms, I chose the lovely, yet humble potato. I am quite sure I would be able to and enjoy going off on a Bubba-esque from Forrest Gump speech regarding all of the potato forms and how delicious each one is. So, for this challenge, the potato seemed like a natural and budget friendly choice.

For the appetizer, I was still feeling the effects of watching one too many Food Network chefs create some fancy tasting menus and so I wanted a delicate and pretty appetizer for the first course. While this one is a bit labor intensive, they are very delicious and would for sure impress at a gathering. The savory mushrooms and cheesy potatoes make for a lovely combination. Stay tuned for the other two courses!

Ingredients:

  • 1 potato, shredded and kept in a bowl of water until ready to use
  • 1 lb mushrooms, cleaned and sliced
  • 1 shallot, minced
  • 2 oz manchego cheese, shredded
  • 1 tbsp butter
  • 4 cloves of garlic
  • High smoke point oil for frying (like vegetable or canola)
  • Green onion for garnish

Instructions:

  1. In a small skillet over medium-high heat, add 1 tbsp of butter and add the shallots, garlic and the whites of the green onion. Saute until the shallots become translucent, about 1-2 minutes.
  2. Add the mushrooms to the pan and continue cooking until the mushrooms have released their moisture and have turned more brown, about 5 minutes.
  3. Mix together your shredded cheese and potatoes.
  4. Heat a cast iron skillet with about 2 tbsp of oil until the oil is shimmery.
  5. Spoon about 1 tablespoon worth of the potato/cheese mixture into the pan and flatten, and repeat until the skillet is full, but none of these potato beds are touching. You may be able to cook about 4-5 at a time.
  6. When the edges of the potatoes are beginning to look brown, after about 1-2 minutes, flip with a spatula and cook for an additional 1-2 minutes.
  7. When crispy and brown, remove the hashbrown beds and drain on a cooling rack with a paper towel underneath.
  8. Once the potatoes are cool enough to handle, plate with a spoonful of the mushrooms on top and garnish with the greens of the green onions. Enjoy!

Wine Pairing: The manchego cheese would probably go nicely with something simple, like Cabernet Sauvignon. 

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