Oven Roasted Hen of the Woods with Golden Potatoes & Trefethen Olive Oil

This is a sublime pairing for Cabernet, due to its earthy and robust flavors that align harmoniously with the deep, complex profiles of the wine. The umami-rich mushrooms, paired with the hearty, caramelized gold potatoes, and a hint of sharpness from the Parmesan, creates a delightful contrast to the richness of a full-bodied Cabernet. This dish, accentuated with Trefethen Olive Oil, elevates the experience, making it an impeccable choice for an elegant dinner that highlights the wine’s character.
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  • 1 lb hen of the woods mushrooms, removed from root and pulled apart into florets
  • 1 lb Yukon gold potatoes, washed and cut into 1-inch pieces
  • 2 cups baby arugula
  • Trefethen olive oil
  • salt and pepper to taste
  • wedge of Parmesan for garnish (optional)

Procedure

  • 1Preheat oven to 375 degrees.
  • 2Place cut potatoes into a pot of water and bring to a boil on the stovetop. Be sure to season the water. Cook until the potatoes are tender, about 10 to 12 minutes depending on the size of your potatoes. DO NOT overcook as you will be finishing in the oven. Once tender, strain and place on a baking sheet. Let cool at room temperature.
  • 3Place mushrooms into a large mixing bowl and toss with olive oil, salt, and pepper. Arrange on a baking sheet, making sure not to crowd the pan. Roast in the oven for 10 to 15 minutes until crispy and most of the moisture has been removed.
  • 4Use the same large mixing bowl and gently add the cooked potatoes. Season with oil, salt, and pepper and return to baking sheet. Place the potatoes into the oven and roast for 15 to 20 minutes until golden.
  • 5Place arugula into the mixing bowl. Season with olive oil, salt, and pepper. Leave in bowl.
  • 6When the potatoes and mushrooms are ready, straight from the oven add them to the bowl of arugula. Toss everything gently to mix. Taste and adjust seasoning as desired.
  • 7Place the mushroom mix into your favorite platter. Finish by grating Parmesan cheese with a micro plane over the top and serve as a side dish.

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