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RECIPE
13 INGREDIENTS 6 STEPS 50min

Fricassee of Mushrooms over Rosemary Potatoes

5.0
2 Ratings
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.
Fricassee of Mushrooms over Rosemary Potatoes Recipe | SideChef
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.
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
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Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
50min
Total Time
$2.54
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2 cups
1 tsp
Rosemary Sea Salt
1
Small Onion , halved, finely sliced
1 clove
Garlic , minced
12 oz
Mushrooms , roughly chopped
1
Tomato , roughly chopped
to taste
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Nutrition Per Serving

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CALORIES
322
FAT
18.8 g
PROTEIN
7.0 g
CARBS
34.1 g

Cooking Instructions

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Step 1
Thinly slice the Onion (1) . Mince the Garlic (1 clove) . Roughly chop the Mushrooms (12 oz) 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!

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Nutrition Per Serving
Calories
322
% Daily Value*
Fat
18.8 g
24%
Saturated Fat
8.1 g
40%
Trans Fat
0.0 g
--
Cholesterol
30.1 mg
10%
Carbohydrates
34.1 g
12%
Fiber
6.7 g
24%
Sugars
11.1 g
--
Protein
7.0 g
14%
Sodium
1102.5 mg
48%
Vitamin D
0.5 µg
2%
Calcium
53.4 mg
4%
Iron
2.1 mg
12%
Potassium
1340.4 mg
29%
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