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Grilled Stock Potatoes with a Mushroom Ragu

By: Laurence Guy

  • Follow the recipe for Stock Infused Potatoes but instead of quartering the potatoes cut them into one inch thick slices and cook for no more than five minutes.
  • Remove from the stock after this time and place on a piece of foil under a hot grill to crisp up each side.
  • To make the mushroom ragu, finely slice the onion and garlic and place in a pan with a knob of butter and a little olive oil to slowly soften.
  • To the pan add a pinch of dried chili and a crack of pepper with a few sprigs of thyme. After five minutes add half a glass of white wine and a ladle of stock to the pan and reduce down for a minute or two until roughly halved in volume.
  • At this point add the mushrooms (of whatever variety you have) to the pan, cover and ensure that the heat isn’t too high.
  • After two to three minutes of cooking the mushrooms should be ready. Remove from the heat and add cream for richness.
  • Serve in bowls with some of the grilled potatoes on the side

Ingredients

  • approx 500g potatoes
  • vegetable stock
  • white wine
  • 1 large onion
  • 2 cloves garlic
  • butter
  • olive oil
  • 1 chilli
  • 300g cleaned and chopped mushrooms
  • 50ml cream

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