David Spahr will be on “207″ WCSH-6 tonight at 7pm cooking this recipe for Maine potatoes and wild mushrooms. Check out his new book, Edible and Medicinal Mushrooms of New England and Eastern Canada.

Twice Baked Wild Mushroom Maine Potatoes
David Spahr, Edible and Medicinal Mushrooms of New England and Eastern Canada

2 large Maine potatoes (4 halves)
4 ounces wild black trumpet or maitake mushrooms, coarsely chopped
½ large yellow chopped
3 ounces sour cream
2 ounces cream
2-3 ounces shredded Asiago cheese
Fresh parsley, chopped
2 Tablespoons olive oil
Salt and pepper

Bake two large Maine potatoes basted with butter and parsley. Let cool and cut in half the long way. Hollow out the halves and place the hollowed out potato in a bowl and coarsely mash.

Coat the bottom of a hot frying pan with olive oil and saute the chopped onion until brown on the edges. Add the chopped mushrooms and continue sauteing until well cooked. Deglaze the pan with cream.

Add the sour cream, 2-3 sprigs of coarsely chopped parsley, the reserved potato, and Asiago cheese. Add salt and pepper to taste. Quickly mix the ingredients and stuff into the hollowed out potato halves. Bake on a flat pan for ½ hour and serve.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.