Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes

Name: How to cook Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Lizzy Johnston

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.

Ingredient

Food ration :

2 servings

Cooking time :

30 mins

10 oz

red creamer potatoes, cut in half

sprigs fresh rosemary

1 tsp

rosemary sea salt

1 tbsp

olive oil

2 tbsp

unsalted butter, divided

1 small

onion, halved and thinly sliced

garlic clove, minced

12 oz

mixed fresh mushrooms, roughly chopped

Roma tomato, roughly chopped

1 tsp

all purpose flour

1 tbsp

fresh Italian parsley, chopped

Kosher salt, to taste

Black pepper, to taste

Cooking instructions

* Step 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.

* Step 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 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.

* Step 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.

* Step 4

When the mushrooms have cooked, remove from heat, and season to taste with salt and pepper. Add fresh parsley. Divide the potatoes onto two plates, top with mushrooms. Serve and enjoy!