Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Pan Roasted Garlic Mushroom and Baby Potatoes
Pan Roasted Garlic Mushroom and Baby Potatoes
Ingredients:
4 tablespoons butter or margarine
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 & pepper
About the Recipe
By: Bebs
This delicious, filling soup is a wonderful meatless dinner served with lots of crusty bread.
We love to make it in the fall when the temperatures start to dip in the Northwest.
Nutritional Info
Getting it done:
1. Wash potatoes thoroughly and place them in a small pot. Add water enough
to cover the top. Pour in 2 tablespoons of soy sauce.
2. 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.
3. Cut baby potatoes in halves.
4. In a pan or skillet, melt butter over medium heat and sauté garlic until
tender.
5. Add potatoes and mushroom and cook until edges are browned.
6. Add rosemary and basil and 1 tablespoon soy sauce and season with salt
and pepper as needed.
7. Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite
chicken, pork or beef or as an appetizer.
Ingredients:
4 tablespoons butter or margarine
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 & pepper
Getting it done:
1. Wash potatoes thoroughly and place them in a small pot. Add water enough
to cover the top. Pour in 2 tablespoons of soy sauce.
2. 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.
3. Cut baby potatoes in halves.
4. In a pan or skillet, melt butter over medium heat and sauté garlic until
tender.
5. Add potatoes and mushroom and cook until edges are browned.
6. Add rosemary and basil and 1 tablespoon soy sauce and season with salt
and pepper as needed.
7. Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite
chicken, pork or beef or as an appetizer.
About the Recipe
By: Bebs
This delicious, filling soup is a wonderful meatless dinner served with lots of crusty bread.
We love to make it in the fall when the temperatures start to dip in the Northwest.
Nutritional Info
Recipe Categories
