Potato, Mushroom and Onion Skillet
This simple recipe uses just a handful of ingredients, is a snap to prepare and is totally satisfying. Serve alongside grilled steak or chicken, or topped with a fried egg for an out-of-the-ordinary breakfast. This recipe serves two but can easily be doubled.
PREP TIME
5 minutes
COOK TIME
15 minutes
Ingredients
3 large or 4 small Yukon Gold potatoes, washed and quartered
1/2 red onion, cut into slivers
1 cup Shiitake mushrooms, sliced lengthwise in half
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
1/2 red onion, cut into slivers
1 cup Shiitake mushrooms, sliced lengthwise in half
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Directions
Parboil the potatoes: Bring a medium pot of water to a boil and add about a tablespoon of salt. Add the quartered potatoes and boil for 4 minutes. Drain and set aside.
Heat a large skillet to medium. Add butter and olive oil and melt together. Add potatoes, mushrooms and onions. Sauté, stirring occasionally, for about 7-8 minutes, until potatoes are browned and fork-tender. Add garlic and parsley and sauté for another two minutes. Season to taste with salt and pepper. Serve immediately.
Heat a large skillet to medium. Add butter and olive oil and melt together. Add potatoes, mushrooms and onions. Sauté, stirring occasionally, for about 7-8 minutes, until potatoes are browned and fork-tender. Add garlic and parsley and sauté for another two minutes. Season to taste with salt and pepper. Serve immediately.
Looking for inspiration? Try these recipes:
Mushroom Cacciatore
Vegetarian Moussaka
Beet Salad with Red Onions, Apples and Walnuts
