Saturday, March 31, 2012

Potatoes with mushrooms - Contributor - unknown, Photo by Amar



1 BAG (2 LBS) Fingerling Potato Assortment, washed, patted dry and cut in 1-inch  pieces - 

2 Tbsp unsalted butter - 2 Tbsp vegetable oil - 1 pkg (10 oz) Baby Bella mushrooms, quartered - 

2 Cloves garlic, minced - 

2 Tbsp minced fresh chives - 

 Tbsp minced fresh rosemary 


1. Boil or microwave potatoes until just tender; drain and pat dry. 2. Heat 1 Tbsp butter and 

2. 1 Tbsp oil in a large non-stick skillet on HIGH. Sauté mushrooms until lightly browned, about 2 minutes. Transfer to a bowl. 

3. Add remaining butter and oil to skillet; saute potatoes on MEDIUM-HIGH, turning to brown on all sides, about 8-10 minutes. 

4. Return mushrooms to skillet, being sure to leave behind any liquid that has drained to the bottom of the bowl. Add garlic, chives and rosemary to the potato mixture. Season with salt and pepper. Saute 30 seconds, until heated through.  Serves 8. Prep Time: 30 minutes  

Disclaimer: Photo in accompanying post is not of the recipe listed.  Photo was taken from the Internet to show what the dish may look like from the recipe.

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