My hubby and I went mushroom picking last week and found the most incredible porcini (herkku tatti in finnish) that happens to be rated as a three star mushroom. They are my favourite kind of porcini and we were lucky enough to find 5 perfect ones, as many of you may have seen through my instagram stories. When you find such gems straight from the forest, it is a reminder of how great our nature can be.
As the evenings have become a darker magnitude and the days are much chillier, I have been craving for more comforting hearty dishes. This time every year, turmeric for some strange reason becomes a staple ingredient in my cooking, so I wanted to incorporate its spicy flavour into this dish. The simplicity of this delicious plate does justice to the beautiful rich flavours of the creamy parmesan mash and crispy buttery porcini. The golden yellow mash has a kick of garlic while the cheese adds that salty softness autumn meals crave for. The earthy flavours of the porcini are decadent and timeless that need no interruption from other ingredients except for butter and salt. When we had a house in Spain, one of my favourite dishes in our go-to restaurant was sautéed pulpo with mash, a simple but perfect combination, every time. Both the porcini and pulpo dishes are similar in style and texture that have a comforting flavour making the combination fall-proof!
Turmeric Potato Mash ingredients
Garnish: 1 large Porcini mushroom (sliced & sautéed) , ground black pepper, parmesan, fresh parsley
Peel and boil the potatoes until they are almost cooked for about 15 minutes. In a medium heated sauce pan, add a dollop of butter and the chopped shallot and turmeric. Grate in the garlic cloves and stir gently until the onions are translucent. Once the potatoes are ready, drain from the water. Roughly mush the potatoes and add them into the sauce pan with the onions, garlic and turmeric. After stirring for a few minutes add in some cream and a chicken stock cube. Let it simmer for about 7 minutes before removing from heat and blending into a smooth consistency with a hand-held blender. Place the mash back onto the stove and stir in ground white pepper, grated parmesan cheese and salt if needed.
Now that the mash is ready, it is time to sauté the porcini mushrooms. In a medium heated pan, add a generous dollop of butter. Once the pan is hot, add the sliced porcini and cook for a few minutes on both sides until lovely and crispy. Add a pinch of maldon salt and ground black pepper.
Ready to plate: First add a generous scoop of mash on the bottom of the plate. Add the porcini on top and grate some more fresh parmesan. Finish the plate with some ground black pepper and fresh parsley.