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Salami and Mushroom Hash

by Lindsey Bareham from One Pot Wonders

Ready in 20 minutes, this super simple one pot hash recipe mixes garlicky salami and organic mushrooms. Finish simply with salt, pepper and a squeeze of lemon.

From the book

Lindsey Bareham


Every so often someone asks me where I get my inspiration from, how I come up with new recipes all the time. There’s no straight answer, but almost everything, from seeing a fine bunch of parsley to using up what’s left in the fridge, seems to get me going. The other morning, for example, when I was bustling in and out of the kitchen, half listening to the serial on Woman’s Hour, someone mentioned cooking just-picked mushrooms with salami on an open fire. What a delicious idea, I thought, so when I saw salami on sale, I popped some into my basket. The next day, organic mushrooms were on special offer, and as I can never resist a bargain, I bought two packs. Later, when one of my sons breezed in starving, and I happened to have leftover boiled potatoes in the fridge, I found myself making a salami and mushroom hash. I tend always to have spring onions in the fridge and they gave the hash colour as well as uniting the slippery mushrooms, softened salami and crusted potatoes into one of those moreish, fork-in-the-pan suppers that cries out for a fried egg but would go well with roast chicken or a pork chop, or piled over nutty brown rice. The hash is particularly good made with fennel-seed salami (finocchiona) from

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125g bunch of spring onions
250g organic mushrooms
8 boiled Anya or other waxy potatoes (400g)
2 tbsp olive oil
100g sliced garlic salami
salt and freshly ground black pepper
1 squeeze of lemon juice


Keep the vegetables in separate piles. Trim and finely slice the spring onions, including all of the green part. Wipe the mushrooms; cut large ones in half and leave smaller ones whole. Skin the potatoes and cut them into chunks. Heat the oil in a spacious frying or sauté pan over a medium-high heat, add the potatoes and cook until they are crusty.

Reduce the heat and stir in the spring onions, turning them as they soften. After a couple of minutes, peel the salami slices apart directly into the pan. Stir as they wilt and melt, then add the mushrooms. Cook, stirring frequently, for a few minutes until the mushrooms look damp and dark. Season with salt, freshly ground black pepper and a squeeze of lemon juice. Toss again and eat.

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From the book: One Pot Wonders

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