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Red, White & Blewit Hash
Created by AndrewM, Friday, 01 January 2010


A patriotic mushroom hash!?

  • 8 oz. fresh or 1 oz. reconstituted Clitocybe nuda
  • 8 oz. each red & white new potatoes
  • 8 oz. leftover turkey breast, cubed small
  • 1 small leek, white part only
  • 1/2 small fennel bulb, white part only
  • 4 T. extra-virgin olive oil
  • 1 t. salt
  • 1/2 t. white pepper
  • 1/4 C. Greek yogurt
  • 1/2 t. orange zest
  • 1 T. chopped fennel fronds
  1. Cut the leek in half length-wise, then 1/4" slices across. Slice the fennel bulb into equivalent sizes.
  2. Gently saute both in 1 T. oil in a non-stick pan until tender without browning, remove and set aside.
  3. Clean the blewits and quarter or half them depending on size.
  4. Saute in 2 T. hot oil until lightly browned, liquid evaporates and set aside.
  5. Quarter or half the potatoes and bring to a simmer in cold salted water, cook until mostly tender but not soft (note that they may cook at different rates), drain dry.
  6. Add cooked mushrooms, potatoes, turkey, remaining oil, and salt & pepper to a large non-stick saute pan over medium-high heat, toss frequently until lightly browned & heated through.
  7. Remove from heat, add the reserved leek/fennel mixture, yogurt and orange zest.
  8. Toss together and serve topped with fennel fronds.
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