North Woods Chanterelle Hash

If chanterelles are not available, substitute other wild mushrooms.

• Ready In: 42 mins
• Serves: 2

Ingredients

• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 tablespoons unsalted butter
• 2  medium shallots, minced
• 3⁄4 lb  chanterelle mushroom, trimmed and diced
• 1⁄4 lb cremini mushrooms or 1⁄4 lb button mushroom, diced
• 1⁄2 lb  cooked yukon gold potato, finely diced
• 2  tablespoons  whipping cream
•  salt
•  fresh ground black pepper

Directions

1. Warm the oil and butter together in a skillet over medium heat.
2. Stir/saute shallots for 1-2 minutes, then add the mushrooms; stir, cover, and sweat for about 5 minutes, until the mushrooms are limp.
3. Add the potatoes, drizzle with cream, and sprinkle with salt and pepper.
4. Scrape up from the bottom, stir, pat back down, and cook for about 2 minutes, until the potatoes begin to brown in spots.
5. Increase heat, scrape up again, pat back down, and continue cooking 2-3 minutes more, until the liquid is evaporated and the potatoes are a bit crusted.
6. Serve immediately.