Sauteed Potatoes And Mushrooms With Goat Cheese

1. 1

   Bring a large pot three-fourths full of lightly salted water to a boil. Add the potatoes and cook for 5 minutes. Drain well in a colander and set aside.

2. 2

   In a large non-stick frying pan over medium-high heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. Add the mushrooms and saute until lightly browned, about 5 minutes. Add the garlic and cook for 30 seconds. Transfer to a bowl and cover to keep warm.

3. 3

   Add the remaining 2 tablespoons butter and 1 tablespoon to the same pan over medium-high heat. Add the potatoes and saute, turning occasionally until browned on all sides 10-15 minutes. If the potatoes seem too dry, add a bit more butter or oil to the pan.

4. 4

   When the potatoes are browned, add the mushroom mixture, being careful to leave behind any excess liquid that has drained to the bottom of the bowl. Mix briefly and transfer to a serving bowl. Season to taste with salt and pepper and then toss in the goat cheese, basil and chives. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.