Potato Salad with Mushrooms and Chevre Time: 30 minutes
2 - 3 potatoes, depending on size - I use 2 medium
3 oz (90 gr) mushrooms
2 cloves garlic
1/2 container soft goat cheese (chevre) my 'brand' is Chevraux, I think in the U.S. it's Chavrie
handful fresh basil leaves - about 2 tbs
2 tbs fresh chives, snipped
2 tbs olive oil
Slice potatoes into quarters the long way and then 1/2" (1.25cm) thick slices. Trim and slice mushrooms. Mince garlic. Heat 1 tbs oil in large nonstick skillet over medium heat. Add mushrooms and garlic and sauté until they start to brown, about 5 minutes. Remove to a bowl and set aside. Add remaining tbs oil and potatoes to skillet. Toss a bit to coat potatoes with oil, then cover and let cook about 10 minutes. Uncover, stir and let sauté turning every 10 minutes or so. You want them nice and brown. If they start getting too brown before you are ready to finish just turn the heat to low and keep warm in the skillet. When ready to finish add potatoes to mushrooms and garlic. Add chevre and toss to coat - the cheese will melt a bit from the heat of the potatoes. Snip basil leaves with scissors and add, along with chives and toss to combine. Serve.
Cooking for Two? Or more?
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