Pommes de Terre Saute Bonne Femme (Potatoes with mushrooms)
Published March 9, 1982
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
2 pounds Idaho potatoes, about 6
½ pound mushrooms
3 tablespoons peanut, vegetable or corn oil
1 tablespoon butter
½ cup finely chopped onion
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
44 grams carbs; 8 milligrams cholesterol; 315 calories; 4 grams monosaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 6 grams fiber; 744 milligrams sodium; 7 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes and cut them lengthwise into half-inch-thick slices. Stack the slices and cut them lengthwise into half-inch-thick strips. Cut the strips into half-inch cubes. There should be about four cups. Add water to cover.
- Step 2
Cut the mushrooms into quarters. There should be about three cups.
- Step 3
Drain the potatoes.
- Step 4
Heat the oil in a heavy skillet. When it is quite hot, add the potatoes. Cook over high heat, stirring occasionally to prevent sticking, eight to 10 minutes until lightly golden.
- Step 5
Add the mushrooms and continue cooking, shaking the pan and stirring over high heat, about two minutes.
- Step 6
Add the butter and scatter the onion over all. Add salt and pepper. Reduce the heat to medium and continue cooking about five minutes. Sprinkle with parsley and serve.
Private Notes
Comments
All I had on hand for supper were large red-skinned potatoes and baby bella mushrooms, so I entered the items into the cooking site and found this recipe. I threw in a feta-flavored chicken sausage cut up, for protein and sprinkled on some grated parmesan at the end. Voila - a simple but satisfying dinner.
Perfect. Where has this recipe been all my life? One relatively large potato and half one of those small cartons of regular mushrooms for the 2 of us. Lots of onion. Next time some garlic and unpeeled potato.
All I had on hand for supper were large red-skinned potatoes and baby bella mushrooms, so I entered the items into the cooking site and found this recipe. I threw in a feta-flavored chicken sausage cut up, for protein and sprinkled on some grated parmesan at the end. Voila - a simple but satisfying dinner.