Today, I'm sharing a really homely Mediterranean - style dish: Potato and Mushroom. It only uses garlic, parsley, and salt for seasoning. Simple yet extremely delicious! The potatoes are soft and smooth, and the mushrooms are rich and savory. Paired with crispy toasted baguette slices, it's absolutely amazing!
INGREDIENTS (Serves 2 - 3)
- 350g portobello mushrooms (or button mushrooms)
- 250g potatoes
- 3 cloves of garlic
- 1 small bunch of parsley
- Appropriate amount of olive oil
- Appropriate amount of sea salt
- A little freshly ground black pepper
STEPS
1. Peel the potatoes and cut them into chunks. Boil in boiling water for 6 - 7 minutes until cooked through. Drain and set aside.
2. Wash the portobello mushrooms. Depending on their size, cut them into small pieces of 4 - 6 segments. Slice the garlic and chop the parsley.
3. Pour an appropriate amount of olive oil into a pan. When the oil is slightly hot, add the portobello mushrooms and a little sea salt. Stir - fry for a while. Then add the boiled potatoes and fry until the surface is golden. Stir a few times during the process.
4. Add the garlic and parsley, and stir - fry evenly. Before serving, add an appropriate amount of sea salt for seasoning again and a little freshly ground black pepper.
