POTATO-MUSHROOM SAUTE
This is a quick and easy side-dish that doesn't take to much attention while you are working on the rest of dinner. It's also good with breakfast if you brown the potatoes a little bit extra.
Provided by Toby Jermain
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In large skillet, saute potatoes in butter of olive oil, or a combination, for about 12 minutes or until done and nicely browned.
- Stir gently while cooking to prevent sticking.
- Add remaining ingredients except parsley.
- Cook, stirring occasionallly, until vegetables are soft.
- Transfer to a serving dish, and garnish with parsley.
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Benjamin Neel
[email protected]This dish was a bit too salty for my taste. I think it would be better if you used less salt in the recipe. I also think it would be good with some chopped fresh parsley or chives.
KShines
[email protected]I'm a vegetarian and I'm always looking for new and exciting meatless dishes. This dish definitely fits the bill. It's hearty and flavorful, and it's easy to make. I will definitely be adding this recipe to my regular rotation.
Tina Ray McCauley
[email protected]This dish was very easy to make and it's a great way to use up leftover potatoes. I used russet potatoes and they cooked in about 20 minutes. I also added some chopped onion and garlic to the mushrooms. It was a delicious and satisfying meal.
Michelle Mitchell
[email protected]I've made this dish several times and it's always a hit. I usually add some chopped bacon to the mushrooms and it really takes it to the next level. I also like to serve it with a side of sour cream.
Sarah David
[email protected]This dish was a bit too salty for my taste. I think it would be better if you used less salt in the recipe. I also think it would be good with some chopped fresh parsley or chives.
Zoey Oliveira
[email protected]I'm a vegetarian and I'm always looking for new and exciting meatless dishes. This dish definitely fits the bill. It's hearty and flavorful, and it's easy to make. I will definitely be adding this recipe to my regular rotation.
Gulnaaz gulnaaz
[email protected]This dish was very easy to make and it's a great way to use up leftover potatoes. I used russet potatoes and they cooked in about 20 minutes. I also added some chopped onion and garlic to the mushrooms. It was a delicious and satisfying meal.
Hridoy islam Rashed
[email protected]I've made this dish several times and it's always a hit. I usually add some chopped bacon to the mushrooms and it really takes it to the next level. I also like to serve it with a side of sour cream.
Cabdijibaar Cabdulahi
[email protected]This dish was a bit too salty for my taste. I think it would be better if you used less salt in the recipe. I also think it would be good with some chopped fresh parsley or chives.
Faviola Morales
[email protected]I'm a vegetarian and I'm always looking for new and exciting meatless dishes. This dish definitely fits the bill. It's hearty and flavorful, and it's easy to make. I will definitely be adding this recipe to my regular rotation.
Francisko Uziel Davila Cardona
[email protected]This dish was very easy to make and it's a great way to use up leftover potatoes. I used russet potatoes and they cooked in about 20 minutes. I also added some chopped onion and garlic to the mushrooms. It was a delicious and satisfying meal.
Susan Herrera
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it! I used a variety of mushrooms, including shiitake, oyster, and cremini. I also added some chopped sun-dried tomatoes and it gave the dish a really nice flavor.
Jahmar james
[email protected]This dish was a bit bland for my taste. I added some salt and pepper to the potatoes and mushrooms, and it helped a lot. I also think it would be good with some chopped fresh parsley or chives.
Taylor Forbes
[email protected]I've made this dish several times and it's always a hit. I usually add some chopped bacon to the mushrooms and it really takes it to the next level. I also like to serve it with a side of sour cream.
Charla Nembhard
[email protected]This dish was easy to make and very flavorful. I used baby potatoes and they cooked in about 15 minutes. I also added some chopped onion and garlic to the mushrooms. It was a great way to use up some leftover potatoes.
Armando Salillar
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this dish. The potatoes were so crispy and the mushrooms were cooked perfectly. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.
Owam Mnukwa
[email protected]This dish was absolutely delicious! I made it for dinner last night and my family loved it. The potatoes were cooked perfectly and the mushrooms were so flavorful. I will definitely be making this again.