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My grandma’s recipe for the best potato and mushroom combo ever! ❤️ Super easy and quick to make! The earthy mushrooms and tender potatoes come together beautifully, with onions adding a subtle sweetness. The skillet transforms the vegetables into a golden, slightly crispy delight, and the fresh herbs on top bring a burst of brightness to every bite. Perfect for a quick and satisfying meal.
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Wash all vegetables.
Cut potatoes and onion into desired sizes.
Heat olive oil over medium heat. Add mushrooms and cook for 5-10 minutes until soft.
Remove mushrooms from the skillet and set aside.
Add vegetable oil to the same skillet and heat. Add onion and cook for 5-6 minutes until soft and slightly browned.
Remove onion from the skillet and set aside.
Add potatoes to the same skillet and cook for 10-15 minutes until soft and browned.
Add mushrooms and onion back to the skillet with potatoes. Season with salt and pepper and cook for 5 more minutes.
Turn off the heat and top with parsley, dill, or cilantro.
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You can substitute cilantro with dill or parsley based on your preference.
Make sure to use a large skillet to avoid overcrowding the vegetables.
Cut potatoes into even sizes to ensure they cook evenly.
Can I use other types of mushrooms?
Yes, you can use any type of mushrooms you prefer, such as button, cremini, or shiitake.
Can I make this recipe vegan?
Yes, this recipe is already vegan as long as you use vegetable oil and avoid any animal-based toppings.
How do I prevent the potatoes from sticking to the skillet?
Ensure the skillet is well-heated and use enough vegetable oil to coat the bottom before adding the potatoes.
Can I prepare this dish ahead of time?
Yes, you can cook the vegetables ahead of time and reheat them in the skillet before serving.
What herbs work best for garnish?
Cilantro, dill, and parsley all work well, but you can experiment with other fresh herbs like chives or thyme.
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