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Categories:Viewed: 42 - Published at: 9 years ago
Ingredients
- 1 tablespoon olive oil, divided
- 1 cup chopped onion
- 3 1/2 cups (1/4-inch) diced Yukon gold potato (about 1 pound)
- 1 cup (1/4-inch) diced carrot (about 1 large)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 teaspoon butter
- 6 cups chopped wild or cultivated mushrooms (about 1 pound)
- 1 tablespoon chopped fresh parsley
Method
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 3 minutes or until tender. Add potato, carrot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; saute 12 minutes or until vegetables are tender and begin to brown. Place potato mixture in a large bowl; keep warm.
- Heat remaining 1 teaspoon oil and butter in pan over medium-high heat. Add mushrooms, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan. Saute 10 minutes or until mushrooms are tender. Add mushroom mixture and parsley to potato mixture; stir to combine.
