Copyright © 2014 The FOURnet Information Network. All rights reserved.

4 lg. potatoes, peeled, pared and cut into 1 inch cubes
1/2 lb. fresh mushrooms, sliced
1/4 c. oil
1/8 tsp. pepper
2 tbsp. butter
2 cloves garlic, minced
2 tbsp. butter
1/2 tsp. salt
3/4 c. peas
2 tbsp. snipped parsley

Add potatoes to boiling salted water in 2 quart saucepan; reduce heat. Simmer uncovered 4 minutes; drain. Saute mushrooms in 2 tablespoons melted butter in small skillet over high heat until brown.

Saute potato cubes in oil in heavy 12 inch skillet until tender and brown. Season with salt and pepper. Add peas and cooked mushrooms with their pan juices and 2 tablespoons butter. Simmer over low heat until hot, 3-4 minutes. Stir in parsley and garlic.

Share: Add review or comment

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood