Pan Roasted Garlic Mushroom and Baby Potatoes
- 4 tablespoons Olive oil
- 1 head medium garlic
- 2 cups baby potatoes
- 2 cups champignons 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
- 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 pour oil 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.
Tips:
1. Use high-quality ingredients: Choose fresh and flavorful mushrooms, garlic, and baby potatoes for the best flavor and texture.
2. Don’t overcook the potatoes: Cook the potatoes until they’re tender but still crisp to prevent them from becoming too soft and mushy.
3. Add some acidity with lemon juice: Squeeze some fresh lemon juice over the dish to add a bright and tangy flavor.
4. Experiment with different types of mushrooms: Try using different types of mushrooms, such as cremini, shiitake, or oyster mushrooms, for a unique flavor and texture.
5. Make it a meal: Add some grilled chicken, steak, or tofu to make the dish a satisfying and filling meal.
Nutrition Information (per serving):
1. Calories: 250
2. Protein: 4g
3. Fat: 12g
4. Saturated Fat: 2g
5. Cholesterol: 0mg
6. Carbohydrates: 30g
7. Fiber: 4g
8. Sugar: 2g
9. Sodium: 200mg