Wild Mushroom and Root Vegetable Saute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Firmer mushrooms such as porcini, lobster, or matsutake are preferable in this recipe, though it's versatile enough for most any type. We enjoyed pleasing results with a mix of lobster and cremini. 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 |
Directions:
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until tender. Add potato, carrot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; sauté 12 minutes or until vegetables are tender and begin to brown. Place potato mixture in a large bowl; keep warm.
2. 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. Sauté 10 minutes or until mushrooms are tender. Add mushroom mixture and parsley to potato mixture; stir to combine.
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