This frites recipe is perfectly complemented by the gold oyster mushroom's delicious nutty flavour.
10m prep
10m cook
2 - 4 servings
8 INGREDIENTS
6 METHOD STEPS
4 medium sized potatoes
Olive oil
1 garlic clove, diced
1 tsp dried rosemary
Roughly chopped gold oyster mushroom cluster
1 tbsp butter
1/4 cup finely chopped spring onions
Salt and pepper
Step 1
Cube the potatoes and add to a pot of boiling water.
Boil until just cooked through.
Step 2
Heat a large frying pan over high heat, add a
lug of olive oil. Roughly chop the cluster of gold
oysters, add to the pan along with the diced garlic.
Step 3
Fry the mushrooms until crispy, golden brown. Once
cooked, remove them from the heat and set aside.
Step 4
Drain the potatoes, place back into the pot. Put a lid
on the pot and, holding the lid closed, give the pot a
quick shake to roughen up the edges of the potatoes.
Step 5
Reheat the frying pan on high heat and add a lug of
olive oil and a tablespoon of butter. Add the potatoes
and turn occasionally until golden brown and crispy.
Step 6
Sprinkle a teaspoon of dried rosemary and season
with salt and pepper. Add the fried mushrooms
and garlic, stir through and top with spring onions.
Serve in the pan as a dish to share.
- 8 INGREDIENTS
- 6 METHOD STEPS
4 medium sized potatoes
Olive oil
1 garlic clove, diced
1 tsp dried rosemary
Roughly chopped gold oyster mushroom cluster
1 tbsp butter
1/4 cup finely chopped spring onions
Salt and pepper
Step 1
Cube the potatoes and add to a pot of boiling water.
Boil until just cooked through.
Step 2
Heat a large frying pan over high heat, add a
lug of olive oil. Roughly chop the cluster of gold
oysters, add to the pan along with the diced garlic.
Step 3
Fry the mushrooms until crispy, golden brown. Once
cooked, remove them from the heat and set aside.
Step 4
Drain the potatoes, place back into the pot. Put a lid
on the pot and, holding the lid closed, give the pot a
quick shake to roughen up the edges of the potatoes.
Step 5
Reheat the frying pan on high heat and add a lug of
olive oil and a tablespoon of butter. Add the potatoes
and turn occasionally until golden brown and crispy.
Step 6
Sprinkle a teaspoon of dried rosemary and season
with salt and pepper. Add the fried mushrooms
and garlic, stir through and top with spring onions.
Serve in the pan as a dish to share.