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Vegetarian, South and mountains

Bordelaise style porcini mushrooms with sautéed potatoes

Bordelaise style porcini mushrooms are pan seared mushrooms finished with garlic and parsley, served with sautéed potatoes, for 4 people, in 40 minutes, at an easy skill level, for about €4.20 per person. The key is searing the mushrooms over high heat without salt at first, so they brown instead of releasing water.

Pan seared porcini with garlic and parsley alongside golden sautéed potatoes, a simple seasonal dish that's very satisfying.

Bordelaise style porcini mushrooms with sautéed potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Fall

Fall brings porcini mushrooms and this dish lets them shine without dressing them up too much. Their firm flesh browns over high heat, garlic and parsley added at the very end add flavor without burning, and the sautéed potatoes bring the crunch that balances the softness of the mushrooms. It is an honest dish that smells like Southwest French cooking.

This is a Sunday recipe or a weeknight meal when you want to cook a bit more than usual, for two adults or for guests. It calls for attention more than technique, and works well as a hearty vegetarian meal without meat or fish. Kids who already like mushrooms enjoy it too, especially with well browned potatoes on the side.

The ingredients

4 people

Fruits and vegetables

  • Fresh or frozen porcini mushrooms 600 g
  • Potatoes 900 g
  • Garlic 3 cloves
  • Parsley 1 sprigs
  • Shallot 1

Pantry

  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 20 g

The step by step recipe

  1. Cut the potatoes into cubes and boil them for 5 minutes, then drain. 5 min

    Par cooking them first guarantees a soft center and a golden crust.

  2. Sauté the potatoes in a large pan with oil until golden brown. 18 min

    Don't stir too often, let them take time to form a crust.

  3. Clean the porcini with a cloth and cut them into thick slices.

    Don't wash them under water, they soak it up like sponges.

  4. Sear the porcini over high heat in hot oil, in small batches. 10 min

    An overcrowded pan makes them release water, cook them in two batches.

  5. Add the chopped garlic, shallot, and parsley along with the butter at the end of cooking, season with salt and pepper, and serve with the potatoes. 2 min

    Add the garlic at the very end, otherwise it burns and turns bitter.

Our tips to get it right

  • Pick firm porcini without soft spots, and cut the slices to an even thickness so they cook at the same rate.
  • Use the same pan for the potatoes and the mushrooms, the browned bits left at the bottom add flavor without extra ingredients.
  • Chop the garlic, shallot, and parsley ahead of time, the mushrooms cook fast and you won't have time to do it at the last minute.

The variations

  • Swap the porcini for chanterelles or button mushrooms if you can't find them, the character changes but the dish still works.
  • Add a few golden bacon bits before the mushrooms for a heartier, less vegetarian version.
  • For a faster version, use pre cleaned frozen porcini and pre cooked potatoes, you'll save about fifteen minutes.

What to serve it with

  • A well seasoned green salad
  • A fried egg per person
  • A glass of light red wine

Storage

Bordelaise style porcini mushrooms keep for 2 days in the fridge in a sealed container. They don't freeze well once cooked with the potatoes, since the potatoes lose their texture. Reheat in a pan over medium heat to bring back some crispness.

Questions about this dish

Can you use frozen porcini mushrooms?

Yes, frozen porcini work well in this recipe. Don't thaw them first, cook them straight from frozen in a hot pan to avoid releasing too much water.

Do you need to wash porcini before cooking them?

No, it's better to clean them with a damp cloth or a brush. Porcini soak up water like sponges and lose their texture when cooked if rinsed under the tap.

Can you prepare this dish ahead of time?

You can par cook the potatoes and clean the mushrooms several hours ahead. However, cook the mushrooms and finish the dish right before serving, to keep the potatoes crisp.

What can replace porcini if you can't find any?

Chanterelles or a mix of button mushrooms and oyster mushrooms work well. The flavor will be milder but the cooking technique stays the same.

How long does it take to make bordelaise style porcini mushrooms with sautéed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in bordelaise style porcini mushrooms with sautéed potatoes?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does bordelaise style porcini mushrooms with sautéed potatoes cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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