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One-Pan Braised Morels and Potatoes
Earthy morels and tender new potatoes soak up a rich red wine braise in this rustic side dish. Smashing the potatoes before cooking allows them to absorb the deep, savory flavors of the garlic and wine. The liquid reduces into a thick, glossy glaze that coats the vegetables perfectly. Finishing with a knob of butter adds a luxurious, velvety texture to the final sauce. It's a wonderful addition to a weekend dinner or a hearty vegetarian main course.
Equipment
- Rolling Pin
- Saucepan
- Stovetop
Ingredients
- 750g small new potatoes or waxy salad potatoes, such as Charlotte or Anya
- Olive oil, for frying
- 150g fresh morels, cleaned and trimmed, or 25g dried morels soaked in cold water for about 2 hours
- 4 garlic cloves, chopped
- 150ml red wine
Instructions
- 1Wrap each potato loosely in a clean tea towel and strike it firmly with a rolling pin or pestle. The goal is to crack the skin open without completely crushing the potato.
- 2Pour a thin layer of olive oil into a large, wide saucepan and set it over high heat. Place the cracked potatoes into the hot oil and fry them vigorously for at least 10 minutes. Stir them occasionally until they develop a browned crust.
- 3Toss the morels into the pan and fry for another 5 minutes. Stir in the chopped garlic and cook for 1 minute. Stir constantly here, as garlic burns fast and turns bitter.
- 4Pour in the red wine, watching out for splatters, and stir the mixture thoroughly. Lower the heat to maintain a gentle simmer. Cover the saucepan and let the vegetables cook for about 20 minutes. Check and stir occasionally until the potatoes feel nearly tender.
- 5Take the lid off and continue cooking for up to 10 minutes so the wine reduces into a thick glaze. Stir the butter into the sauce, then remove the pan from the heat. Taste and add more salt and pepper if necessary, then scatter the chopped parsley over the top before serving.
Notes
- Prep: Smashing the potatoes creates craggy edges that crisp up beautifully and absorb more of the red wine sauce.
- Cleaning: Gently brush the morels clean or rinse them very briefly. Mushrooms act like sponges and will become waterlogged if soaked.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water.
Recipe Details
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