The mushrooms and potatoes in a pan are simple but truly delicious. I bought some champignon mushrooms (or button mushrooms) and didn’t know how to cook them, so I took 4 potatoes and cooked everything in a pan, then added an ingredient that made them even tastier, golden and crispy. Mushrooms and potatoes in a pan are delicious, great as an appetizer, side dish, or vegetarian main course, they will be loved by both kids and adults, my daughter loved them! The potatoes are not completely fried, they are first boiled and then lightly sautéed with very little oil, together with the mushrooms, a vegetarian and vegan recipe!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs champignon (button) mushrooms
- 4 potatoes (medium)
- 4 tbsps extra virgin olive oil
- 3 tbsps rice flour
- 1 cup water
- to taste salt
- to taste black pepper
- to taste spices
Steps
● Mushrooms and potatoes in a pan are super easy and quick to prepare, first peel the potatoes, dice them, and put them in a large pan, pour the water, cover with a lid and let cook for 10 minutes.
● At this point, the water should have evaporated, if not, continue cooking without the lid for a few more minutes if there’s very little water, or remove any remaining water.
● Add the cleaned and halved champignon mushrooms, salt, extra virgin olive oil, and let sauté for 5 minutes, stirring often.
● Add the rice flour, herbs/spices to taste (I used black pepper, rosemary, thyme, parsley, and paprika) and stir, let flavor for about another 5 minutes over high heat, the mushrooms and potatoes should be golden.
Notes:
Mushrooms and potatoes in a pan can be stored at room temperature for a few hours or in the fridge for 2-3 days. Besides champignons, you can use other types of mushrooms like honey mushrooms or oyster mushrooms. Instead of rice flour, you can use all-purpose flour or even breadcrumbs; with rice flour, they will still be lighter and crispier, plus gluten-free, making them suitable for those who are celiac.
Other recipes with mushrooms HERE
