Today I\u2019m sharing a recipe for pan-fried potatoes with mushrooms in a creamy sauce. It\u2019s an easy, budget-friendly dish that\u2019s simple to prepare but full of flavor.<\/p>\n
This skillet makes a great vegetarian main course or a more interesting side to serve with a roast or grilled meats.<\/p>\n
Ingredients
\n– Serves: 4
\n– Sunflower oil (divided: 3 tbsp + 2 tbsp) \u2014 5 tbsp total
\n– Potatoes, peeled, net weight \u2014 500 g
\n– Salt \u2014 1 tsp
\n– Black pepper \u2014 1\/3 tsp
\n– Button mushrooms (Champignons de Paris), cleaned \u2014 500 g
\n– Butter \u2014 20 g
\n– Onion \u2014 1 medium
\n– Heavy cream (I used whole cream) \u2014 150 g
\n– Water \u2014 100 g
\n– Fresh parsley \u2014 1 bunch<\/p>\n
Preparation
\nTotal time: 1 hr 10 min
\n– Prep: 20 min
\n– Cooking: 50 min<\/p>\n
1) Get everything ready
\nPeel the potatoes and cut them into small chunks. Clean the mushrooms, halve them, then slice thinly. Peel and finely chop the onion. Chop the parsley.<\/p>\n
2) Cook
\nHeat 3 tablespoons of sunflower oil in a skillet over medium heat (about 10\/14 on my stovetop). Add the potato pieces, cover the pan, and cook for roughly 20 minutes until they are golden and tender, stirring occasionally. About halfway through cooking, season with salt and pepper. When done, transfer the potatoes to a plate.<\/p>\n
In the same skillet, add the mushrooms and cook uncovered for about 10 minutes, stirring from time to time, until the mushroom juices have mostly evaporated. Add the remaining 2 tablespoons of oil, the butter, and the chopped onion. Season with salt and pepper and continue cooking for another 5 minutes.<\/p>\n
Pour in the heavy cream and the water, season again with a little salt and pepper, and stir to combine. Return the potatoes to the pan and mix everything together. Let it cook for about 3 more minutes so the flavors meld and the sauce thickens slightly.<\/p>\n
Serving
\nServe right away, sprinkled with the chopped parsley.<\/p>\n\n\n