Sautéed Portabella Mushrooms and Potatoes

October 2nd, 2007


Slice a handful of potatoes (I used desiree) about a centimetre thick and boil them in salted water until just tender. In the meantime fry roughly the same amount of sliced portabella mushrooms in olive oil with a crushed garlic clove until cooked through then remove them from the pan.

Fry the cooked potatoes in some more olive oil until golden then add the mushrooms back to the pan and heat through. Season well with salt and add a good handful of chopped flat-leafed parsley

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    2 Responses to “Sautéed Portabella Mushrooms and Potatoes”

    1. Anonymous Says:

      I made it and it is very good! I had it in the fall and now I enjoy it in the spring and summer.

    2. Julia Says:

      Thanks for letting me know Anon. I’m so pleased you like it!

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