I'm so excited because I did my first trade out with a local for some products. I exchanged my organic backyard chicken eggs and walking green onion stalks for some of the homegrown oyster mushrooms. The person I traded with used the Nextdoor app to post to a local gardening group that he was looking for someone to do a trade out with. We linked up and voila!
Aside from using them in omelets, pizza, and pasta, I wanted to experiment with a new way of preparing them. I happened to have some Yukon gold potatoes that needed to be used up plus a can of Trader Joe's smoked trout. I figured there was the makings of a dish with those three ingredients. Kind of sounds like a version of the Food Network show Chopped where you get a basket of random ingredients that you need to make a dish out of.
Sure enough, I cooked it up and it was legit - an awesome flavor a texture combination. So good in fact that it is worthy of the blog and I will definitely be making it again.
- one pound Yukon gold potatoes
- one can Trader Joe's smoked trout
- 6-8oz oyster mushrooms (or sub any cooking mushroom like cremini)
- 1/2 onion sliced pole-to-pole into strips
- 1/4 tsp dried rosemary
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp lemon juice
- 1 tsp balsamic vinegar
- 1 tsbsp red or white wine (optional)
- olive oil for drizzling
- Preheat the oven to 400 degrees.
- Wash and dice the potatoes into 1/2 inch cubes. Drizzle with olive oil, salt, pepper, and dried rosemary. Stir until well coated.
- Place on a pre-oiled baking sheet or roasting pan in a single layer and cook in oven for 20 minutes. Take out and stir the potatoes around to expose a different side. Cook for another 10-15 minutes until golden brown.
- Meanwhile, heat a skillet on medium heat and drizzle with some oil. Add the onions with a sprinkle of salt and cook for 2-3 minutes until they begin soften and become translucent.
- Be careful with salt level because the trout will add salt.
- Add the mushrooms and cook for another 2-3 minutes until the mushrooms soften.
- Add the lemon juice, balsamic vinegar, wine along with the smoked trout and cook until any moisture reduces.
- Put the roasted potatoes on a plate and top with the trout/onion/mushroom sauté. Enjoy!