Now there are few things more comfort food than these sautéed mushrooms and potatoes. And there are few chances that this dish won’t turn out good. Things to keep in mind to make it work? Keep your fire low when you are cooking the mushrooms and when you are mixing the potatoes and the mushrooms at the end. The amount of margarine (or butter) depends on where you stand regarding your fit diet. You know the story: the more the margarine, the better the taste… And having fresh herbs makes the whole difference… Oh! And before I forget: the garlic quantity also depends on the crew who is eating it. I put 3 here but I can use up to 5! Vampires, watch out!
The How-To Sautéed Mushrooms and Potatoes
Sautéed Portobello Mushrooms & Potatoes
Clean the mushrooms and the potatoes.
Put the potatoes into a skillet with boiling water and add the vegetable stock. Watch out: do not put the potatoes under too much water, the water should simply cover the potatoes. Cook them for 25 minutes.
Cut the mushrooms into thick slices and chop the garlic and the parsley.
Heat the margarine (or butter) on another skillet, and cook the mushrooms at low fire. When they are getting golden add the garlic, and 2 minutes later the parsley.
After 25 minutes, take the potatoes out of the water. Put them on a wooden board and cut them in 4 keeping the skin. Add the potatoes to the mushrooms and stir with one tablespoon of olive oil, salt and pepper.
Chop the chives to serve.
Ready to eat.
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