Apples are starting to crop up at the farmers markets and grocery stores now that we’re transitioning into fall, in gorgeous shades of mottled reds, yellows, and greens. Since I’ll be missing out on fall (as it is currently spring in Buenos Aires and my move is fast approaching), I wanted to take advantage of these apples while I still can. This great simple hash recipe contrasts crisp diced apples (I used tart apples but sweet ones should also work, if that’s your preference) with sauteed cabbage and mushrooms while gouda cheese also plays an important role, adding richness to the dish. The mix of textures feels perfect for the transitional nature of the season. This hash can be served as a side, as a main dish, or inside a sandwich or wrap.
Mushroom Apple Gouda Hash (adapted from Pretty Awkward Life)
Yield: 3 – 4 servings
Ingredients:
- 2 Tbsp olive oil*
- 1/2 head cabbage, shredded
- 1 lb mushrooms, thinly sliced
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 Tbsp balsamic vinegar
- 2 apples, diced
- 4 ounces gouda, diced
- salt and pepper, to taste
*Or bacon fat.
Method:
- In a large sautee pan, heat 2 Tbsp olive oil over medium heat, then add 1/2 head cabbage, shredded, 1 lb mushrooms, thinly sliced, 3 sprigs fresh thyme, and 1 sprig fresh rosemary, and sautee until the cabbage is softened and the mushrooms have released and then reabsorbed their juices, about 10 – 15 minutes.
- Pour in 2 Tbsp balsamic vinegar, and let simmer, scraping the bottom of the pan to deglaze, until the vinegar reduces slightly and any brown bits from the pan have come up, about 2 minutes.
- Remove from heat, and stir in 2 apples, diced and 4 ounces gouda, diced. Add salt and pepper, to taste.
