by Kerstin
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my 19 recipes »
Photo by Kerstin
Kerstin's Notes:
Expand2 tablespoons extra virgin olive oil Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
1 large yellow onion, cut into thin strips Ask a question about this ingredient
24 ounces baby bella mushrooms, stem removed Ask a question about this ingredient
2 Yukon Gold potatoes (mine were 13 ounces), scrubbed, peeled, and cut into chunks Ask a question about this ingredient
1/4 cup buttermilk Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 cup crumbled feta cheese Ask a question about this ingredient
Heat 1 tablespoon olive oil and butter over medium low heat in a large nonstick pan and cook onions for 45 to 55 minutes, or until caramelized, stirring occasionally.
Ask a question about this stepHeat remaining 1 tablespoon olive oil over medium high heat and sauté mushrooms for 7 to 10 minutes, or until tender, working in batches. Remove from heat and drain well.
Ask a question about this stepMeanwhile, bring a large pot of water to a boil over high heat. Add potato chunks to the pot and boil for 10 to 15 minutes or until fork tender. Drain and mash in a large bowl (yield should be about 1 1/2 cups). Mix mashed potatoes with buttermilk and salt until smooth; mix in crumbled feta.
Ask a question about this stepSpoon potato mixture into mushroom cavities and top evenly with caramelized onions. Makes 12 servings.
Ask a question about this stepWell I know some folks around here who have been waiting a long time for such an appetizer to come along.
Oh, yum!
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Great photo...can't wait to try these...really different!