Mushroom and potato saute recipe
information
Whole button mushrooms should be used for this recipe as the flat open variety would discolour the creamy sauce. When new potatoes are in season they are by far the best to use; however, in winter time, canned new potatoes make a good substitute.
ingredients
Approx. 3/4 kg. small new potatoes, scraped or 539 g (1 lb) can new potatoes, drained
Salt
Butter for frying
175 g (6 oz) button mushrooms, cleaned
4 tbsp fresh single cream
Salt and freshly ground black pepper
1 tbsp freshly chopped mint or parsley
Salt
Butter for frying
175 g (6 oz) button mushrooms, cleaned
4 tbsp fresh single cream
Salt and freshly ground black pepper
1 tbsp freshly chopped mint or parsley
method
1. Cook fresh potatoes in boiling salted water for about 15 to 20 minutes or until just tender. Drain.
2. Melt a knob of butter in a large frying pan. Add the mushrooms and saute, stirring constantly, for 2 minutes. Add the potatoes to the pan (if using canned potatoes they should be added at this stage), and heat through.
3. Turn off the heat and add the cream, salt and pepper to taste, and the chopped mint or parsley.
4. Stir until the potatoes are thoroughly coated in the cream and herbs. Transfer to a hot serving dish and serve immediately.
2. Melt a knob of butter in a large frying pan. Add the mushrooms and saute, stirring constantly, for 2 minutes. Add the potatoes to the pan (if using canned potatoes they should be added at this stage), and heat through.
3. Turn off the heat and add the cream, salt and pepper to taste, and the chopped mint or parsley.
4. Stir until the potatoes are thoroughly coated in the cream and herbs. Transfer to a hot serving dish and serve immediately.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
