Butifarra with mushrooms and purple potato in a casserole

Beatriz, author of To Be Gourmet", brings us a dish you can make in your beautiful casserole: a recipe for butifarra with mushrooms that you'll love, and there's no better time to enjoy.

One of the things that make me welcome autumn with excitement, besides walks among the ochre and reddish tones of the trees, and the reunion with the mushrooms we love at home, is that my Cocotte de Le Creuset regains its prominence in the kitchen.

Anyone who has cooked with these absolutely wonderful casseroles knows well their countless advantages; meats come out more tender and flavors are like they used to be, something that cannot be explained unless you have tried it.

Now we must take advantage of the variety of mushrooms we can find in the market and there are many recipes we can make from them, like this one with butifarra and purple potato that pair perfectly.

Round Le Creuset Cocotte, Pallarès knife and Textured plates by Tokyo Design

Ingredients

• 250gr of white butifarra
• 300gr of mushrooms, black trumpets chanterelles and oyster mushroom
• One purple potato (optional)
• One red onion
• 75ml of sweet white wine, such as Late Harvest Royal Tokaji
• A few sprigs of thyme
• One hour of laurel
• Extra virgin olive oil
• Salt and pepper

Preparation

1. We remove the skin from the butifarra and cut it into small pieces.
2. We chop the onion very finely (the chop-chop is always a help for that)
3. We heat a splash of oil in our Cocotte.
4. We add the butifarra, sear it so it becomes golden, and set it aside.
5. We cook the onion over low heat until translucent, about fifteen minutes with the Cocotte covered.
6. We add the sweet wine, raise the heat a little and let the alcohol evaporate for about five minutes.
7. Meanwhile, we clean the mushrooms (without water) with kitchen paper and the tip of a knife and cut them into pieces (I used the Opinel vegetable knife, which helps you both to clean them by scraping and to cut them in no time).
8. We add the mushrooms, the thyme and the laurel and season with salt and pepper.
9. We sauté for about ten minutes and add the butifarra.
10. We cover and leave for another five minutes over very low heat.
11. We cut the purple potato into cubes, fry it and add it to the above and stir
12. Before serving we let it rest with the heat off so the flavors can mix. It will keep the heat perfectly for a few minutes.

A succulent and comforting dish, ideal for this time of year when stews and traditional, home-flavored dishes are appealing again.

Beatriz.