CHEF JEFF: One Byte At A Time — Mushrooms With Potatoes And Onions

Mushrooms and onions are a good combination when sauteed in butter or olive oil. Add some potatoes to the mix along with coconut milk and you have a pretty delicious entree.

This dish would  pair up nicely with just about any meat that you would like. Or if you prefer, a stand-alone meatless meal, which is the way I had it recently.

Either way, you can’t go wrong with this recipe if you like mushrooms, potatoes and onions!

Mushrooms with Potatoes and Onions
2 tablespoons olive oil
½ large onion, sliced thinly
2 garlic cloves, minced
8 ounces baby bella mushrooms, sliced
¼ cup white wine
4 medium potatoes, cut into ¼ thick pieces
¾ cup coconut milk
½ teaspoon salt
2 tablespoons fresh parsley
¼ teaspoon pepper
In a large, nonstick griddle, sauté the onions in olive oil over medium heat for about 3 to 4 minutes and then add the mushrooms and garlic. Keep cooking for about 10 minutes.
Pour in the wine and cook just until it evaporates.
Add the potatoes, salt and pepper to the mushrooms and keep frying, stirring occasionally for 10 minutes.
Add coconut milk and reduce the heat to low. Cover with a tight lid and simmer for about 15 to 20 minutes or until the potatoes are cooked through.
Let it rest for 5 more minutes, garnish with parsley and serve.

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