Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes

Savory is definitely the word that comes to mind for this awesome vegetarian dish. Packed full of mixed mushrooms that are sautéed with onion in a creamy white sauce then spooned over smashed rosemary potatoes. This will leave you feeling full and happy.

Cook Time: 20 Min

About the Dish

Sweet Potato
Beautiful Briny Sea Rosemary Sea Salt
Rosemary
Tomato
Mushrooms
Butter
Olive Oil
Sweet Onion
Garlic
All Purpose Flour
Parsley

Instructions

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Ingredients: 10 oz red creamer or red bliss potatoes - cut in half, 1 teaspoon rosemary sea salt, 2 sprigs fresh rosemary, 12 oz. mixed fresh mushrooms - roughly chopped, 1 roma or plum tomato - stem removed & roughly chopped, 2 Tablespoons unsalted butter - divided, 1 Tablespoon olive oil, 1 small onion - peeled, cut in half and slice in 1⁄4 in. slices, 1 garlic clove - minced to a paste, 1 teaspoon all purpose flour, 1 tablespoon fresh Italian parsley - chopped, Kosher salt - to taste, Black pepper - to taste

Method:

1. In a medium saucepot, combine potatoes, rosemary sprigs, a pinch of kosher salt and cover with water by one inch. Over high heat, bring to a boil and remove both rosemary sprigs with a kitchen fork. Turn heat down to medium and simmer until potatoes are tender and cooked through.

2. While potatoes are cooking, heat a medium-large sauté pan over medium-high heat, add the olive oil and half of butter. When the butter has melted, add onion and garlic and cook for 3-4 minutes until cooked and lightly browned. Add the mushrooms and cook for another 3-4 minutes or until cooked. Add the tomato and cook for another 1-2 minutes. Add the flour and cook for two more minutes while stirring to combine. Add 1⁄4 cup of water, a pinch of salt and pepper and bring to a boil. Turn down heat to low and simmer for 8-10 minutes.

3. While the mushrooms are cooking, drain the potatoes in a colander and put them back in the pot they cooked in. Add rosemary sea salt, remaining butter and smash with a potato masher or kitchen spoon until fully incorporated. 4. When the mushrooms have cooked, remove from heat, season to taste with salt and pepper, add fresh parsley. Divide the potatoes onto 2 plates, top with mushrooms and serve. Enjoy!

Yield: 2 Servings

Preparation Time: 20 Minutes

Cook Time: 30 minutes

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Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes

About the Dish

METHOD

Instructions

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