I went to the Portland Farmer’s market yesterday and scored some great stuff! Handmade Italian Sausage, fingerling potatoes, radishes, arugula, wild mushrooms – and more!!
So what to do with all these treasures? Dinner!
And it was all pretty easy to do.
To start, toss the fingerling potatoes with enough olive oil to coat them. Add some salt and pepper and bake, covered for about 20 minutes, or until they are fork tender – 350 degree oven.
Sear the sausages in a small amount of olive oil, then cook on low until cooked through.
Clean and chop the mushrooms. I was able to purchase both chanterelle and lobster mushrooms! Melt a couple of tablespoons of butter, then add the mushrooms. I had about a cup and a half. Start cooking on high to make sure all the liquid from the mushrooms evaporates. You want to saute, not steam. Once the mushrooms are tenders, add 2-3 cloves of garlic, crushed, and cook a little bit longer. Turn the heat up again to give them a sear on the outside.
Slice up one of the peppers. I used a variety that is sweet but has just a tad of heat. Saute them in the same pan as the mushrooms, off to the side, until soft and warm.
Last, wild arugula salad with Dijon vinaigrette. 1 Tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, 2 Tablespoons olive oil. Whisk together until blended and emulsified. Toss the arugula with the dressing.
And now, to serve.
Mash the potatoes gently with a fork. Add butter, salt and pepper to taste.
Next to the potatoes, a beautiful, browned sausage and a scoop of amazing mushrooms.
Finally, the tossed arugula topped with the peppers.
Dive in and enjoy!