White Wine and Garlic French-Style Vegetable Medley (B+)

March 29, 2006 at 5:04 am (B plus (3 stars, like a lot), Dark leafy greens, French, Spring recipes)


At Kaya last weekend we had a “mixed mushroom saute” appetizer that was actually more potato than mushrooms, but extremely satisfying. It had fingerling potatoes, a few different types of mushrooms, little bits of chard, some garlic I think, and lots of white wine, olive oil, and salt. I tried to copy it at home last night, and it came out quite well. Even Derek liked it quite a bit, but he thought it was a little one dimensional, overly wine-y maybe. He thought Kaya’s dish had some other “rounding” flavor that I was missing. Perhaps it was butter?

I didn’t measure but here are the ingredients I used, as I remember them:

White Wine and Garlic French-Style Vegetable Medley

about 4-6 small Yukon gold potatoes, halved then sliced thinly [Kaya used fingerlings]
1 large shiitake mushroom [Kaya used different wild mushrooms]
about 10 large button mushrooms, sliced
1/3 of a large burdock root, cut very thinly along the bias [my own addition]
1/2 bunch of red chard (stems removed) [I used more than Kaya did]
5 medium-large cloves of garlic
olive oil
white wine
salt
black pepper
aleppo pepper [my addition, I don’t think the Kaya dish was spicy]
garlic powder
onion powder

I thought the burdock root added a great flavor, but I should have added it before the potatoes as it wasn’t quite cooked enough. Derek picked out his burdock, but I wasn’t sure if it was because of the texture only, or the flavor too. Burdock and white wine… a wonderful combination. The earthy burdock is complemented by the sweet acidic wine so well.

The fresh shiitake was very nice. I should have used more except I was worried that Derek wouldn’t like them, since he’s picky about the texture of shiitake mushrooms. The shiitake wasn’t chewy, however, but quite tender. The button mushrooms were okay, but probably should have been quartered instead of sliced.

Rating: B+
Derek: B

With new potatoes, spring mushrooms like morels or porcinis, and early delicate chard or beet greens, this makes a lovely recipe for late spring.

2 Comments

  1. Spring Rolls (B) « From the kitchen of a captious vegetarian said,

    […] I added a little white wine and some butter, along with salt and pepper (sort of like Kaya’s white wine french style medley. It was delicious, but a little rich and strong tasting to eat by itself. Derek suggested serving […]

  2. The joy of peruvian pepper sauce « From the kitchen of a captious vegetarian said,

    […] of roasted corn kernels. I had meant to add mushrooms and white wine as well, in mimicry of the white wine and garlic saute from Kaya but forgot both. Even so, everyone really enjoyed the dish, even me! I couldn’t taste the […]

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