Potatoes With Saffron Milk Cap Mushrooms Recipe

Name: Potatoes With Saffron Milk Cap Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 onion peeled and diced; 1 bell pepper seeded and diced; mushrooms; 1 11/16 cups milk; 2 garlic cloves peeled and minced; 1 dash white wine; 5 potatoes diced; 1 tablespoon paprika; 4 1/4 cups chicken broth; fresh parsley chopped; salt

Servings: persons

2 tablespoons vegetable oil
1 onion peeled and diced
1 bell pepper seeded and diced
mushrooms
1 11/16 cups milk
2 garlic cloves peeled and minced
1 dash white wine
5 potatoes diced
1 tablespoon paprika
4 1/4 cups chicken broth
fresh parsley chopped
salt

1
Add half of the oil to a skillet on low heat. Add the onion and bell pepper for 5 minutes.
2
In another skillet, add the remaining oil and saute the mushrooms and garlic. Cook for about 3 minutes.
3
Add the white wine and continue to cook for another 5 minutes.
4
Mix the mushrooms with the onion and pepper.
5
Add the potatoes and mix well.
6
Add the paprika and chicken broth, completely covering the potatoes. Add salt as needed.
7
Cook over low heat for 30 minutes. Sprinkle parsley on top and serve.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 onion peeled and diced, 1 bell pepper seeded and diced, mushrooms, and more.

Yes, Potatoes With Saffron Milk Cap Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potatoes With Saffron Milk Cap Mushrooms

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