CookEat Recipe
Mushroom and Potato Sauce with Horseradish
Freshly grated horseradish dominates this pungent mushroom condiment, with cider and red wine vinegar sharpening it. Roasted mushrooms are blended first, boiled potato is folded in by hand, and water loosens the sauce to the desired pouring consistency.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 400 ml of the listed water for blending; the remaining 1000 ml is for the soaking and cooking steps below.
Step 2
Use fresh cultivated button mushrooms, trim the stem ends and slice thinly. Use raw peeled potato, cut into 1 cm cubes. Use cider as the listed drink, not cider vinegar. Use fresh horseradish root, peeled and finely grated; weigh after peeling. Use ground black pepper; measure before adding.
Step 3
Roast the sliced mushrooms with half the olive oil on a lined tray at 200°C for 15–20 minutes, until tender and lightly browned.
Step 4
Cover the diced potato with 1000 ml of the water. Bring to a boil and simmer for 12–18 minutes, until easily pierced to the centre; drain and mash by hand while warm.
Step 5
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 6
Combine the prepared mushrooms, cider, horseradish, red wine vinegar, black pepper in a blender with the remaining half of the olive oil. Blend until evenly combined, stopping to scrape down the bowl.
Step 7
Transfer the blended mixture to a bowl and fold it gradually into the hand-mashed potato until uniform. Do not put the mash through a high-speed blender; stop stirring as soon as it is combined.
Step 8
If the sauce is too thick, stir in the reserved blending water 5 ml at a time, up to 400 ml in total. Stop at the consistency wanted for serving; discard any unused water.
Step 9
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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