Andorran Trinxat with Mushrooms

Ingredients

• 1 lb potatoes, cubed
• 3 cups shredded cabbage
• 8 oz mushrooms, sliced
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp fresh thyme
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Put the cubed potatoes in a large saucepan, cover with cold salted water, and bring to a boil. Simmer for 12 minutes, then add the shredded cabbage and cook for 8 minutes more, until both are completely tender.
2. Drain thoroughly and return everything to the dry pan over low heat for a minute, shaking it, to drive off the remaining water. Wet trinxat will never crisp.
3. Mash the potato and cabbage together roughly with a fork or the back of a spoon so it is coarse and streaky, not smooth. Season generously with salt and pepper.
4. Heat half the oil or butter in a wide skillet over medium-high heat and cook the mushrooms in a single layer, undisturbed for 3 minutes, then stirring, for 6 to 8 minutes total, until browned and their liquid has evaporated. Season and set aside.
5. Add the remaining oil to the same pan with the onion and garlic and cook for 3 minutes until softened, then fold them into the mashed potato and cabbage with the thyme.
6. Press the mixture into the hot skillet as a flat cake and cook over medium heat, undisturbed, for 7 to 8 minutes, until a deep golden crust forms underneath.
7. Slide it onto a plate, invert it back into the pan, and cook the second side for 5 to 6 minutes. Top with the mushrooms and fresh herbs and serve with lemon wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.