Garlic Mushroom And Baby Potatoes Recipes

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GARLIC MUSHROOM AND BABY POTATOES



Garlic Mushroom and Baby Potatoes image

A buttery dish of pan-roasted Garlic Mushroom and Baby Potatoes with herbs. So simple and very easy to make with elegant results that make for a delicious side or appetizer.

Provided by Bebs

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 8

4 tablespoons butter or margarine
1 head medium garlic (- minced)
2 cups baby potatoes
2 cups champignon mushrooms ((fresh or canned))
1 sprig fresh rosemary ((1/2 teaspoon if dried))
1 tablespoon fresh basil (- chopped (1/2 teaspoon if dried))
3 tablespoon soy sauce
salt and pepper

Steps:

  • Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tablespoons of soy sauce.
  • Boil baby potatoes for 10-15 minutes or just until cooked. Do not overcook potatoes, check by poking one with a toothpick. If it comes through easily then it should be done.
  • Cut baby potatoes in halves.
  • In a pan or skillet, melt butter over medium heat and saute garlic until tender.
  • Add potatoes and mushroom and cook until edges are browned.
  • Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as needed.
  • Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite chicken, pork or beef or as an appetizer.

Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 691 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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