Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Thinly slice the
Onion (1)
. Mince the
Garlic (1 clove)
. Roughly chop the
Mushrooms (3 1/3 cups)
and
Tomato (1)
. Halve the
Red Creamer Potatoes (2 cups)
, and chop the
Italian Flat-Leaf Parsley (1 Tbsp)
.
Step 2
In a saucepot, combine potatoes, fresh
Fresh Rosemary (2 sprigs)
, a pinch of
Kosher Salt (to taste)
and cover with water by one inch. Over high heat, bring to a boil, and remove rosemary. Turn heat down, and simmer until potatoes are tender.
Step 3
While potatoes are cooking, heat a saute pan over medium-high heat, add the
Olive Oil (1 Tbsp)
and half of the
Unsalted Butter (2 Tbsp)
. When the butter has melted, add the sliced onion and minced garlic and cook for 3-4 min until browned.
Step 4
Add tomato and cook for another 1-2 min. Add the
All-Purpose Flour (1 tsp)
and cook for 2 more minutes while stirring. Add 1/4 cup of water, a pinch of
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
and bring to a boil. Turn down heat and simmer for 8-10 min.
Step 5
While the mushroom are cooking, drain the potatoes in a colander and put them back in the pot they cooked in. Add
Rosemary Sea Salt (1 tsp)
, remaining
Unsalted Butter (1 Tbsp)
and smash with a potato masher or kitchen spoon until fully incorporated.
Step 6
When the mushrooms have cooked, remove from heat, and season to taste with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
. Add italian parsley. Divide the potatoes onto two plates, top with the fricasse of mushrooms. Serve and enjoy!
Rate & Review