Mushroom Patties with Potato Salad
ready in 1 hr 30 min.
- 6 cups waxy potatoes (peeled and quartered)
- salt (to taste)
- 1 slice stale Bread
- 1 Tbsp warm water
- 3 onions (peeled)
- 3 Tbsps vegetable oil (divided)
- 2.333 cups fresh Mushrooms (sliced)
- 1 tsp fresh thyme (chopped)
- 1 tsp fresh rosemary (chopped)
- 21 ozs lean Ground beef
- 1 fresh egg
- freshly ground Black pepper (to taste)
- ½ cup Beef broth
- 1 Tbsp coarse Mustard
- 3 Tbsps white wine vinegar
- 12 slices cooked Bacon (divided)
- 3 Tbsps olive oil (for potato salad)
- 2 Tbsps fresh parsley (finely chopped)
Gently cook the potatoes in salted boiling water for about 25 minutes. Drain the potatoes, slice and transfer to serving bowl.
Meanwhile, soak the bread in warm water. Finely chop 1 onion. Heat 1 tablespoon vegetable oil in skillet over medium-high heat and sweat the chopped onion and sliced mushrooms, for about 4 to 5 minutes. Remove from heat and stir in the thyme and rosemary and let cool.
Squeeze any liquid from the bread. In a large bowl, combine the bread, ground beef, egg, onion and mushroom mixture, season to taste with salt and pepper. Knead gently to incorporate ingredients. Shape into meatballs.
Slice the remaining two onions into thin rings. Heat 1 tablespoon vegetable oil in the skillet and sweat the onions for about 4 minutes. In a small bowl, whisk together the broth, mustard and vinegar. Pour broth mixture into the skillet with the onions and simmer for several minutes. Pour mixture over the potatoes and let stand for 30 minutes.
Heat the remaining vegetable oil in the skillet, over medium-high heat; fry the meatballs until golden brown and cooked through, about 10 to 15 minutes.
Crumble four slices of bacon and sprinkle over the potato salad. Combine the olive oil and chopped parsley and pour over the potato salad; gently toss.
Divide meatballs, potato salad and bacon among plates and serve.