Sauteed potatoes and mushrooms in butter for a simple side dish in just five minutes. It’s a one-pan dish that’s easy to make.
Potatoes and Mushrooms Sautéed to Perfection
If you’re cooking for a fussy eater, you’ll need a few tricks up your sleeve. One of those is butter sautéed potatoes and mushrooms.
Potatoes, especially mushrooms, is a favorite side dish of many children.
Considering how easy it sounds, I enjoy the potatoes’ buttery taste, the mushrooms’ slightly charred flavor, and the umami taste of the mushrooms.
It’s a scrumptious treat!
Serve this as a side dish to impress your guests. The oven or roasting pan does not need to be preheated.
Only a skillet and 15 minutes of cooking time are required to produce this mouthwatering dish, and cleaning up is a breeze.
Allow the potatoes to sit in the heated oil in the pan. Make sure to use a lot of oil and use potatoes that aren’t too soft.
If you do it now, I’m confident you and your loved ones will be thrilled. If you’d like, you can add bacon bits and/or your favorite cheese topping to this meal to make it more festive.
Each serving in this recipe has just 229 calories.
- 400 g of prawn
- 3 tablespoons of unsalted butter
- 3 dashes of ground black pepper
- 3 springs of curry leaves
- 3 cloves of finely chopped garlic
- 6 tablespoons of grated coconut
- 1-2 pounded small bird’s eye chili
- 1 tablespoon of oil
- 1 tablespoon of oyster sauce
- 1 tablespoon of Chinese cooking wine
- 1 teaspoon of sugar
- A medium-sized saute pan or skillet should be preheated with two tablespoons of butter.
- Put the potatoes and cook until golden brown and slightly scorched for about 5 minutes. Set the potato aside for the time being.
- Sauté the mushroom in the remaining 1 tbsp butter.
- Stir the potato and mushroom together as soon as the mushroom is done cooking.
- Add a dash of salt and the parsley and mix well. Make sure everything is thoroughly mixed together.
- Prepare and serve the food right away.