Irish Colcannon with King Trumpet & Hen of the Woods Mushrooms

A traditional Irish comfort food classic elevated with gourmet mushrooms. Perfect for St. Patrick's Day or any time you crave rich, earthy, satisfying flavors.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes

Using Dried Mushrooms? Start Here!

If you're using our Dried King Trumpet Mushrooms and Dried Hen of the Woods Mushrooms, you'll need to rehydrate them first:

  1. Place 1 oz of dried mushrooms in a bowl
  2. Cover with 2 cups of warm (not boiling) water
  3. Let sit for 20-30 minutes until fully softened
  4. Drain and gently squeeze out excess water
  5. Slice and use as directed in the recipe below

Pro tip: Save that soaking liquid! It's packed with umami and makes an incredible base for soups or sauces.

Ingredients

  • 2 lbs Yukon Gold or russet potatoes, peeled and chopped
  • 3 tbsp butter (plus extra for serving)
  • 1 cup whole milk or cream
  • 8 oz mushrooms or 2 oz. dried  (we used King Trumpet and Hen of the Woods), diced (slice 2 slices f each variety for topping at the end)
  • 2 cups green cabbage or kale, finely shredded
  • 3 scallions, sliced or one bunch of green onions
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and black pepper to taste

Optional flavor boosts:

  • 1 tsp fresh thyme
  • 1 tsp Dijon mustard
  • Crispy onions or bacon on top

Instructions

1. Cook the Potatoes

Place potatoes in a large pot of salted water. Bring to a boil and cook 15–20 minutes, until fork-tender. Drain and let them sit in the pot for a minute to steam dry.

2. Cook the Mushrooms

Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add mushrooms with a pinch of salt. Cook 7–10 minutes, stirring occasionally, until deeply browned and slightly crispy. This is the secret! Let them sit without stirring too often so they develop that rich, caramelized flavor. Add garlic in the last minute.

3. Wilt the Greens

In the same pan, add cabbage or kale. Cook 3–4 minutes until softened and wilted.

4. Mash the Potatoes

Warm the milk or cream in a small saucepan or microwave. Mash the potatoes with the remaining 2 tbsp butter and warm milk until smooth and creamy. Season generously with salt and pepper.

5. Combine

Fold the caramelized mushrooms, wilted greens, and sliced scallions into the mashed potatoes. Taste and adjust seasoning as needed.

6. Serve

Spoon into bowls, make a small well in the center, and melt a knob of butter in it—the traditional Irish way! Top with extra crispy mushrooms and scallions for garnish.

Serving Ideas 🍽️

Mushroom colcannon pairs beautifully with:

  • Roast chicken
  • Sausages
  • Lamb stew
  • Mushroom gravy

Or serve it as a standalone vegetarian St. Patrick's Day dish!

💡 Chef's Tip

The secret to great colcannon is very well-browned mushrooms. Let them sit in the pan without stirring too often so they develop deep, caramelized flavor. That's where the magic happens!

Shop the Mushrooms

Ready to make this recipe? Get our premium dried mushrooms:

Want to try a variety? Check out our Dried Mixed Premium Mushrooms or Chef's Collection!

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