Potato & Porcini Green Bean Salad OR Casserole!
However you think these three ingredients will taste together, this dish will taste even better. I sometimes put my tasteination (taste imagination) to work when combining several ingredients that you don’t frequently see being used together. I was pretty sure this combination would work – but I was unprepared for how deliciously well these ingredients work together to build an umami crescendo.
The potatoes sop up the porcini mushroom juice, magnifying the taste of just an ounce of shriveled porcini slices. The mushrooms plump up and release more of their husky-almost-sweet flavor while the green beans, since they were steamed above, add a nice refreshing note.
But wait… it gets better.
Often, all that is needed to transform a veggie dish into a main event is eggs. I get a little voice in my head similar to the one in the Portlandia comedy skit “put a bird on it” – except my voice says “put an egg in it” and there’s a happy ending: dinner.
For your own happy ending, just mix the green beans in with the potatoes and mushrooms, after cooking. Then, quickly mix-in three room-temperature eggs* (they will cook in the residual heat of the potatoes and beans), tumble the whole concoction into a casserole, sprinkle with Grana Padana cheese and slide under the broiler for a few minutes until golden.
Put an egg in it.
*If you have eggs from an iffy source or cold from the refrigerator bake the casserole covered for 20 minutes at 350F and then un-cover and sprinkle cheese on it and broil .
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||steamer basket||5-7 min.||High(2)||Slow Normal|
- Serves: 6 to 8
- Serving size: One eighth
- Calories: 181
- TOTAL Fat: 3.2
- TOTAL Carbs: 32.4
- Sugar Carbs: 1
- Sodium: 384
- Fiber Carbs: 6.5
- Protein: 8.1
- Cholesterol: 72.2
- 1 ounce (30g) dry porcini mushrooms
- 1 cup water, boiling
- 2 pounds (1k) fresh green beans, trimmed (or de-frosted frozen ones)
- 2 pounds (1k) potatoes, sliced in 1" pieces
- 1 teaspoon sea salt, divided
- 3 eggs, room temperature
- ¼ cup Grana Padana cheese
- Put the dry mushrooms in a small bowl and cover with boiling water. Cover tightly with plastic wrap and put aside for about 5 minutes.
- In the meantime, trim the beans and slice the potatoes to size.
- Pour the mushrooms and their liquid into the pressure cooker, then top with potatoes and sprinkle with half of the salt.
- Next, put the steamer basket directly on top of the potatoes and fill with green beans and a sprinkle of salt.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 5-7 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure from the valve slowly.
- Pour the tumble the beans out onto a large serving platter and, using a slotted spoon, pull out and distribute the mushrooms and potatoes. Mix lightly to incorporate and drizzle with a bit of the cooking liquid before serving.
- Instead of tumbling green beans onto the serving platter, tumble them back into the pressure cooker on top of the potatoes.
- Mix-in three room-temperature eggs and tumble the whole mixture onto a wide and shallow oven-proof serving platter.
- Sprinkle with Grana Padana cheese and slide under the broiler for about 5 minutes or until the cheese is fragrant and has just begun to turn golden.