Potatoes with Rosemary Mushrooms and Shallots

Posted in AP's Favorites, breakfast, side dish by

Ingredients

  • 5 oz  Mushrooms (combination of Cremini and Oyster are yummy)
  • 1 -2  sprigs of fresh Rosemary
  • 3/4 lb Russet potato
  • 1 Shallot
  • olive oil

Directions

1. Prepare the ingredients:img_1513

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potato. Cut the cremini and oyster mushrooms into bite-sized pieces. Peel and thinly slice the shallot. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves.

2. Roast the potato:

Place the potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 24 to 26 minutes, or until golden brown. Remove from the oven and set aside in a warm place.

img_1514
3. Add 2 teaspoons of olive oil to a medium frying pan and heat on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Season with salt and pepper.
img_15174. Finish & serve your dish:

Add the shallot, roasted potato and all but a pinch of the rosemary to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the shallot has softened. Remove from heat and season with salt and pepper to taste.  Transfer to a serving dish/platter. Garnish with the remaining rosemary. Enjoy!

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