Mmm, I was sent a packet of Woody’s Gourmet Black Truffle and Fresh Thyme Herb Sea Salt to play with and so I thought, truffle and thyme go with potato and mushroom like Trump and dead cat wigs. How could I not find a delicious way to make these make love to each other. Since I wanted the herbed salt to really stand out, cause let’s face it, this is really the only way my poor ass it’s getting its cheeks on some real truffle, I basically used it as a garnish. And it worked.
Also, the salt comes in big flakes and is a little wet and it feels kinda fancy, which I really liked. I wanted to put a crazy royal hat on it.
Slice a potato length-wise and using a mandolin (best kitchen gadget ever, get one) slice your potatoes super thin. Slice your portobello mushroom in nice long slices.
Melt a hunk of butter (just do it and don’t think about it) and add a bit of olive oil in a non-stick pan and toss them potatoes straight in. Saute for 5 min and then in goes the mushrooms. Add more butter and olive oil if necessary but try not to go all overboard like Paula Deen Butter Queen, who now has Diabetes I heard, but you didn’t hear it from me. Saute until both are soft, about 15 minutes.
Plate and sprinkle with Truffled Salt. Serve immediately. Is your mouth freaking watering?
