Home

Mushroom and potato saute

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

serves 4
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

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.

What did you think?

3 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved