Portobello Stems With Potatoes And 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
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Finely chopped Cleaned stems from 4 lg Fresh portobellos Sliced in 1/2" rounds Spanish paprika Salt 1 tb Parsley, chopped
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Slice the potatoes into 1/8-to-1/4-inch-thick round.
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slice the rounds again into matchstick-size pieces, 1/8-1/4-inch-wide and about 2-3 inches long.
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Keep covered with cold water until ready to use.
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Place the oil in a large saute pan.
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Heat over medium heat, and then add the potatoes.
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Fry the potatoes until they begin to brown, about 4 min.
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Add the onion and garlic and continue to fry until the potatoes begin to soften, about 5 min more.
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Add the mushroom stems and continue to fry, adding more oil if the mixture is too dry.
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When the mushrooms begin to go limp, in about 3 min, add the paprika and salt to taste.
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Sprinkle parsley on top and serve.
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"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.
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