A tasty, colorful, and very easy side dish to prepare, which you can pair with all main courses, both meat and vegetarian. Mushrooms, potatoes, and vegetables in the pan, a quick, easy, and appetizing recipe… just add some fried eggs, grilled chicken breast, or cheese for a complete dish full of flavor. You can use different types of mushrooms (I chose cardoncelli) and many seasonal vegetables… try this recipe and let me know what you added!
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 139.33 (Kcal)
- Carbohydrates 25.09 (g) of which sugars 4.09 (g)
- Proteins 6.23 (g)
- Fat 2.93 (g) of which saturated 0.45 (g)of which unsaturated 0.33 (g)
- Fibers 4.52 (g)
- Sodium 226.64 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 oz cardoncelli mushrooms (or other types of cultivated mushrooms)
- 2 potatoes
- 2 zucchini
- 1 carrot
- 1 clove garlic
- parsley
- extra virgin olive oil
- salt
Tools
- 2 Pans
- Cutting Board
- Vegetable Peeler
Preparation
Clean the mushrooms by removing any dirt residue, wipe them with a damp cloth, or rinse them quickly.
Cut them into small pieces, place them in a pan with a clove of garlic and a drizzle of extra virgin oil (1).
Salt them and cook over medium heat until they are tender, this will take 10-15 minutes.
Meanwhile, peel the potatoes and cut them into chunks. Peel the carrot and cut it into rounds, trim the zucchini and cut them into cubes.
Put everything in another pan, with a drizzle of oil and a pinch of salt (2). Sauté over high heat, then cover and let cook until the potatoes are tender.
Add the previously cooked mushrooms (3) and stir. Add a handful of chopped parsley (or other herbs of your choice) and let it flavor for a few more minutes.
Your mushrooms, potatoes, and vegetables side dish is ready, you can serve it hot or warm, as an accompaniment to meat or vegetarian mains.
Tips and Notes
If necessary, you can add a little hot water to facilitate the cooking of the vegetables, I didn’t add any because I prefer them more firm.
You can use different types of mushrooms: champignon, pleurotus, pioppini, or mixed cultivated mushrooms.
You can customize the recipe with the vegetables you prefer (peppers, eggplants, peas, onions, etc.).
You can flavor with herbs or spices to taste.
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