Sautéed mushrooms and potatoes, a dish made at the last minute because I was left with few vegetables in the freezer and wanted to make something different.
I saw a bag of mixed mushrooms, thought of my potatoes that I’d put everywhere, and that’s where the dish was born.
I hadn’t considered that it would be liked, but just in case, I took pictures… it turned out to be a success at the table, so I can recommend replicating it.
A simple, quick, and universally loved side dish… try it to believe it!
Follow the recipe and if you replicate it, or replicate other recipes on my blog, send me the photos, and I will post them on my FB page in your name
Approx. 342 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Sautéed Mushrooms and Potatoes
- 1.1 lbs mixed mushrooms (even frozen)
- 2 large potatoes (about 14 oz)
- to taste salt
- to taste pepper
- to taste thyme
- 2 tbsps extra virgin olive oil
- 2 cloves garlic
Preparation of Sautéed Mushrooms and Potatoes
In a pan, add the extra virgin olive oil and garlic cloves and sauté, then add the mushrooms and potatoes peeled, washed, and cut into medium pieces not too large.
Mix everything well, then season with salt, pepper, and thyme and let cook over moderate heat for about 25 minutes, stirring occasionally.
Once cooked, the potatoes will be soft and the mushrooms well cooked.
Serve hot and enjoy your meal.
