Portobello Stems With Potatoes & Garlic
Description
This International side-dish features Russet potatoes, peeled, Vegetable oil, Onion(s, finely chopped. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Finely chopped Cleaned stems from 4 lg Fresh portobellos Sliced in 1/2" rounds Spanish paprika Salt 1 tb Parsley, chopped
-
Slice the potatoes into 1/8-to-1/4-inch-thick round.
-
slice the rounds again into matchstick-size pieces, 1/8-1/4-inch-wide and about 2-3 inches long.
-
Keep covered with cold water until ready to use.
-
Place the oil in a large saute pan.
-
Heat over medium heat, and then add the potatoes.
-
Fry the potatoes until they begin to brown, about 4 min.
-
Add the onion and garlic and continue to fry until the potatoes begin to soften, about 5 min more.
-
Add the mushroom stems and continue to fry, adding more oil if the mixture is too dry.
-
When the mushrooms begin to go limp, in about 3 min, add the paprika and salt to taste.
-
Sprinkle parsley on top and serve.
-
"A Cook's Book of Mushrooms"
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 255.6kcal
- % Daily Value *
- Total Fat 15.3g24%
- Saturated Fat 2.3g12%
- Cholesterol 0.0mg0%
- Sodium 12.5mg1%
- Total Carbohydrate 27.3g10%
- Dietary Fiber 2.6g11%
- Sugars 2.0g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
amp, chopped, cloves, finely, frying, garlic, international, oil, onions, peeled, portobello, potatoes, russet, sautéing, side-dish, stems, title, vegan, vegetable, vegetables
