Sautéed Portabella Mushrooms and Potatoes
Slice a handful of potatoes (I used desiree) about a centimetre thick and boil them in salted water until just tender. In the meantime fry roughly the same amount of sliced portabella mushrooms in olive oil with a crushed garlic clove until cooked through then remove them from the pan.
Fry the cooked potatoes in some more olive oil until golden then add the mushrooms back to the pan and heat through. Season well with salt and add a good handful of chopped flat-leafed parsley
10 comments:
I'm don't even like mushrooms, but your photo and recipe make me want to prepare this dish and eat the whole darn thing!
I've never had this combination before, but this sounds wonderful!!
A pan full of autumn! Looks as though it smells divine and tastes heavenly.
It must be fall! I was just thinking about how I might use mushrooms tonight.
Have nominated you for a well deserved award - pop by when you have time to collect it!
Thank you so much Hannah, that's so kind of you!
My favourite combination! Mmmm!
This recipe sound wonderful and your photo is beautiful. I can't wait to try this.
I made it and it is very good! I had it in the fall and now I enjoy it in the spring and summer.
Thanks!
Thanks for letting me know Anon. I'm so pleased you like it!
Post a Comment