Pommes de Terre Saute Bonne Femme (Potatoes with mushrooms)

Ingredients

• 2 pounds Idaho potatoes, about 6
• ½ pound mushrooms
• 3 tablespoons peanut, vegetable or corn oil
• 1 tablespoon butter
• ½ cup finely chopped onion
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    258 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 8 grams protein; 7 milligrams cholesterol; 22 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel the potatoes and cut them lengthwise into half-inch-thick slices. Stack the slices and cut them lengthwise into half-inch-thick strips. Cut the strips into half-inch cubes. There should be about four cups. Add water to cover.
2. Cut the mushrooms into quarters. There should be about three cups.
3. Drain the potatoes.
4. Heat the oil in a heavy skillet. When it is quite hot, add the potatoes. Cook over high heat, stirring occasionally to prevent sticking, eight to 10 minutes until lightly golden.
5. Add the mushrooms and continue cooking, shaking the pan and stirring over high heat, about two minutes.
6. Add the butter and scatter the onion over all. Add salt and pepper. Reduce the heat to medium and continue cooking about five minutes. Sprinkle with parsley and serve.

30 minutes