Wild Mushroom and Rosemary Potatoes By Max and Eli Sussman From This is a Cookbook: Recipes For Real Life
4 tbsp. (2 fl. oz./60 ml.) olive oil ½ lb. (250g) mixed fresh wild mushrooms, stemmed and roughly chopped Salt and freshly ground pepper 1 tbsp. of unsalted butter 2 tbsp. white wine 12 oz. (375g) fingerling potatoes, halved lengthwise 1 tbsp. minced fresh rosemary 1 tbsp. minced fresh thyme 2 garlic cloves, minced ¼ cup (2 fl. oz./60 ml.) heavy cream ½ lemon
In a large frying pan, heat 3 tablespoons of the olive oil over high heat. When the oil is rippling (but not smoking), reduce the heat to medium and add the mushrooms. (Do not crowd the pan; add most of the mushrooms and let them shrink before you add the rest, if necessary.) Let the mushrooms cook, without stirring, for about 2 minutes.
Sprinkle the mushrooms with salt and pepper. Give the pan a few quick flips, tossing with your wrist, then cook, again without disturbing, for 2 minutes longer. Add the butter and let melt, then toss the mushrooms in the melted butter for about 30 seconds. Add the wine to the pan and stir and scrape to deglaze the pan. When most of the wine has evaporated, scrape the mushrooms onto a plate and set aside.
Return the pan to high heat. Add the remaining 1 tablespoon of olive oil to the pan and let heat for about 30 seconds. Add the potatoes, rosemary, and thyme and toss quickly to coat the potatoes in the hot oil, then use tongs to arrange them cut side up. Let the potatoes cook, untouched, for 4-5 minutes. Using tongs, turn the potatoes cut side down. Cook, again without disturbing, until the cut sides are browned, about 3 minutes longer.
Reduce the heat to medium, add the garlic, and toss to mix. Return the mushrooms to the pan and cook to reheat, about 30 seconds. Add the cream, quickly toss to coat the mushroom and potatoes, and cook just until warmed through, about 15 seconds. Season with a sprinkle of salt and pepper and a squeeze or two of lemon juice and serve right away.