Mushroom, Potato and Herb Sauté
A wonderful side dish that is quick to prepare if you purchase pre-sliced mushrooms. Change the herb for a new flavour every time you make it.
Loading ...April 8th, 2012
Recipe courtesy of www.newscanada.com.
Servings
6Prep Time
5 minutesCook Time
15 minutesIngredients
- 1/4 Cups olive oil
- 2 baking potatoes, sliced 1/4" thick
- 1 pound sliced, fresh mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried tarragon leaves
- 1/2 teaspoons salt
- freshly ground pepper to taste
- 2 tablespoons chopped fresh italian parsley (optional)
Directions
In 12 (30 cm) deep skillet, heat 2 tbsp oil over medium-high heat; add potatoes and toss quickly in oil to coat; cook 5-6 minutes or until slightly browned, shaking the pan and turning occasionally. Remove from skillet and cover to keep warm. Heat remaining 2 tbsp oil in same skillet; sauté mushrooms and onion for 4-5 minutes or until slightly browned. Stir in garlic and tarragon; cook 1 minute. Lower heat and return potatoes to skillet with mushrooms; cover and cook 3-5 min or until tender, shaking the pan or turning vegetables occasionally. Stir in salt and pepper and parsley.
Nutrients Per Serving
Nutrients per serving: 160 calories, 9 g fat, 4 g protein, 17 g carbohydrates, 3 g fibre. Good source of vitamin B6, riboflavin and folic acid.
