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."
photo by Bergy
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 3 medium potatoes, cut in julienne strips
- 2 -3 tablespoons butter or 2 -3 tablespoons extra virgin olive oil
- 1 cup thinly sliced cleaned mushroom, more as desired
- 1⁄4 cup thinly sliced scallion (green onions)
- 3 tablespoons butter
- 2 tablespoons chopped fresh parsley leaves
- salt & freshly ground black pepper
directions
- 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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Reviews
-
We really enjoyed this recipe and will definately be making again. Sent the DH to the market for 3 medium potatoes and what does he come back with? You guessed it 3 HUGE potatoes(LOL). Used 1 1/2 of the babies and was still too much for my frying pan, so they didn't get as brown as we would have liked them but not the recipe's fault, it was the DH's confusion of what medium is. Served these with Roasted Garlic Chicken with Rosemary #85362 and they complemented eachother wonderfully! Thanks for a great side dish Toby, will be making again with the correct size of potatoes. :) -
I like the julienne potatoes they came out nice and crisp. Nice combination with the green onions & mushrooms, used dried parsley to garnish. Served with Eggs in a basket. Loved my brunch thanks Toby
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
