Recipes Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes

 

Recipes Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes

Recipes Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes

  1. Rosemary Potatoes
  2. 10 oz red creamer potatoes, cut in 50 %
  3. 2 sprigs fresh rosemary
  4. 1 tsp rosemary marine salt
  5. Fricassee of Mixed Mushrooms
  6. 1 tbsp olive oil
  7. 2 tbsp unsalted butter, divided
  8. 1 small onion, halved and thinly sliced
  9. you garlic clove, minced
  10. doze oz mixed fresh mushrooms, roughly chopped
  11. 1 Roma tomato, roughly chopped
  12. 1 tsp all purpose flour
  13. 1 tbsp fresh Italian parsley, sliced
  14. 1 Kosher salt, to be able to taste
  15. 1 Black tear gas, to taste

Recipes Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes

  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 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, and season to taste with salt and pepper. Add fresh parsley. Divide the potatoes onto two plates, top with mushrooms. Serve and enjoy!