Vadouvan Lion’s Mane Mushrooms with Fingerling Potatoes, Asparagus & Tamarind
If you’ve never cooked with lion’s mane mushrooms before, they’re a lot of fun. They’re highly absorbent, so it’s best not to wash them - clean them with a soft brush (like a pastry brush). After a hard sear, they’re ready to take on the flavor of the vadouvan curry powder. Tamarind and dates harmonize in a sour and sweet chutney.
Serves 4
INGREDIENTS
For the mushrooms & potatoes
1 ½ pounds lion’s mane mushrooms
1 tablespoon vadouvan, store-bought or homemade
1 tablespoon neutral oil
1 ½ pounds fingerling potatoes, halved lengthwise
1 tablespoon olive oil
For the chutney
½ of a red onion, small dice
1 tablespoon neutral oil
4 medjool dates, pitted and diced
1 tablespoon ginger, peeled and finely chopped
2 tablespoons dark brown sugar
2 tablespoons tamarind concentrate
For the asparagus
1 pound asparagus, fibrous ends removed and sliced very thinly on the bias
½ of a red onion, very thinly sliced
½ cup (1-ounce) mint leaves, roughly torn
1 tablespoon olive oil
1 lime, zest and juice
To serve
1 (8-ounce) block feta cheese, crumbled
Urfa biber (optional) (see note)
METHOD
Preheat the oven to 425°F with the fan on.
Roast the potatoes. On a parchment-lined sheet pan, toss the potatoes with olive oil and salt. Arrange the potatoes cut-side down and roast for 30 minutes, flipping halfway through. If the potatoes aren’t yet GBD (golden brown delicious), continue roasting for another 5-10 minutes. Transfer to a paper towel-lined plate.
Make the chutney. Heat the oil in a small saucepan over medium heat. Saute the onion and ginger until softened and lightly browned, about 5 minutes. Add the remaining ingredients, ½ teaspoon salt, and 1 cup of water. Simmer for 10 minutes, until the consistency is jammy. Taste for salt and adjust. Set aside.
Make the salad. In a mixing bowl, dress the asparagus, red onion, and mint with 1 tablespoon olive oil and the zest and juice of 1 lime, along with salt and pepper, to taste. Set aside to marinate while you cook the mushrooms.
Sear the mushrooms. Heat a cast iron skillet (or other wide oven-safe pan) on medium-high until hot. Add a tablespoon of neutral oil, and sear the mushrooms for 1-2 minutes, pressing down with a spatula or heavy pan to help them sear evenly. Flip, sprinkle with vadouvan and salt, and sear for another 1-2 minutes. Transfer the skillet to the oven and roast for 5-8 minutes.
Plate. Arrange the potatoes and mushrooms on a plate. Scatter the asparagus salad around the plate or nestle a tidy mound. Top with the crumbled feta and a sprinkle of urfa biber. Serve with a nice dollop of chutney.
Note: Urfa biber is a mild, smoky, and complex red chili flake. You wouldn’t know it’s red, though. A unique, two-part drying process transforms the flesh to a deep, inky maroon. It’s sun-dried, then wrapped tightly by night to reabsorb its aromatic oils. It’s wonderful.
FURTHER READING
