Cremini mushrooms with potatoes
Cremini mushrooms with potatoes is a seasonal side dish, easy to prepare but very satisfying to bring to the table. A simple side dish that can accompany a tasty second course of meat, for example chicken with lemon. They are easy to make and in a short time you will have a dish full of flavors and with a particular taste given by the aromas used.
Sautéed potatoes and mushrooms is a perfect dish for warming us up during the cold winter months
The potatoes, in addition to enriching the dish, absorb the flavor of the mushroom during cooking, thus expanding the gustatory pleasure. Let them soak for at least 2 hours to remove the starch.
What kind of mushrooms can I use?
You can either use porcini, crimini, button or portobello mushrooms. In this dish would be ideal to use porcini but crimini would be a good substitute.
How do you clean fresh mushrooms?
Well, mushrooms should never be washed, but patiently cleaned of the soil with a cloth. However, I personally wash the mushrooms whenever I buy them fresh. Very delicately, helping myself with a small brush on the stem.
I'm just careful not to hold them under running water or soak them, because they're spongy and absorb a lot of water, which they then release during cooking, thus expanding preparation times. The recommendation to choose them very healthy is also reflected in the ease of cleaning.
Don't have enough time?
You can buy mushrooms already cut and washed, sold in stores.
All you have to do is to dry the mushrooms with a cloth or paper towel.
Feel free to comment or ask me any questions down below! I'd be happy to answer!
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Today's recipe is stewed potatoes and cremini mushrooms, an excellent side dish to accompany meat or to be served as a single dish with toasted buttered bread. In this typically autumnal recipe I have combined my two great loves, potatoes and mushrooms, the dish is prepared in very little time and is of unique goodness.
The ingredients to be used are few and their quality will determine the perfect success of the dish. Well try it and let me know with a comment if you liked it!
- 2 tbsp Extra virgin olive oil
- 2 1 whole garlic bulb
- 10 oz cremini or wild mushrooms
- 4 1 gold or Yukon potatoes
- 1 drizzle glass white wine
- 1 drizzle water (as needed)
- 1 pinch Fresh Italian parsley
- 1 pinch Salt and pepper to taste
Peel and cut the potatoes into chunks and set aside. Peel also the garlic cloves.
Take a saucepan and saute two cloves of garlic with extra virgin olive oil.
If you like you can also add some red chili flakes to flavor the oil.
As soon as the oil is flavored with garlic (remove it if you don't like it) add the wild or cremini mushrooms.
Saute the mushrooms well in the oil and cover with a lid. After about 5/10 minutes the mushrooms will release water. Remove the lid and let the water created by the steam reduce a little.
Now add the potatoes and sauté together with the mushrooms.
Add salt and pepper and if you like you can use some seasoning (I used Trader Joe’s Umami Seasoning Blend). Cover and continue to cook for 5 minutes. Always check on them to prevent from burning.
Deglaze the potatoes and mushrooms with the white wine, cover and cook for 10 minutes.
Add some water or vegetable broth and continue to cook for more 15 minutes or until the potatoes are soft.
Once cooked, before turning off the heat, add the washed and chopped parsley.
Serve hot with your favorite main course.
You can just chop the parsley, put the whole garlic and remove it before eating. Fresh porcini mushrooms with potatoes can be kept for a day or two in the refrigerator.
