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Sauteed Fingerling Potatoes

with Oyster Mushrooms, Pancetta, Arugula Pesto

For the Potatoes -

• 8 oz fingerling potatoes, cut in half

• 2 oz pancetta, finely diced

• 6 oz mushrooms, quartered

• 3 garlic cloves, smashed

• 3 T. chicken stock

• 2 oz butter, separated 1 oz/1oz

For the Arugula Pesto -

• 1 C. packed arugula

• 2 T. miso – mixed with 1 T. water

• 1 garlic clove

• ¼ C. toasted walnut

• ¼ C. hemp seed

• 1 tsp. tarragon, chopped

• 1/3 C. olive oil

• ¼ tsp. sugar

• ½ lemon, zested

For the Potatoes -

1. Place the fingerling potatoes in a pot of cold water and a pinch of salt, and bring to a boil. Cook until the potatoes are 2/3 the way cooked through. (20 minutes or so). Remove from water and set aside.

2. In a large saute pan, add 1 T. oil and 1 oz butter, when the butter has melted, add the garlic and pancetta and crisp up over medium heat. When crispy, add the mushrooms and saute until golden.

3. Then add the potatoes, turn the heat to high and add the chicken stock and other 1 oz butter. Cook for 2 minutes, season with pepper, and serve topped with the arugula pesto.

For the Arugula Pesto -

1. Combine all ingredients in a food processor and puree. Because of the miso - check for seasonings before adding any more salt.