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potatoes w/ mushrooms & green onions

(1 rating)
witch123 avatar
Recipe by
Billie Blair
@witch123
Dolores, CO

I love potatoes cooked any way, but these are very special. I was inspired by Chef Walter Staib and his cookbook THE CITY TAVERN, THE BIRTHPLACE OF AMERICAN CUISINE. His recipes dates back many years to our founding fathers. I made this recipe for a dinner party last night and it was so good. I hope you all like it as much as I did. the Beurrie Manie is his recipe and it will be in my fridge from now on. This recipe is my own, just inspired by this wonderful Chef. Thanks, Walter Staib

►
(1 rating)
yield 8 to 10
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For potatoes w/ mushrooms & green onions

  • 3 lb
    white potatoes aka irish potatoes
  • 1 1/2 box
    white button mushrooms, large ones
  • 1 bunch
    chopped green onions, use a lot of the green tops
  • 4 Tbsp
    butter
  • 1 Tbsp
    olive oil
  • 1 qt
    regular creme
  • 1 c
    beef bouillon or beef broth
  • 4 Tbsp
    chopped parsley, fresh
  • salt and pepper to taste
  • beurre manie to thicken

How To Make potatoes w/ mushrooms & green onions

  • 1
    Wash and remove any blemishes from potatoes, cut into bite size cubes, boil until tender, don't overcook. Drain and set aside
  • 2
    Melt butter and olive oil in large skillet, add mushroom and brown on both sides, add chopped onions, cook for about 3 min. add the broth and simmer for 5 min. do not overcook mushrooms
  • 3
    drain and reserve the juice, in case you need it later. add the mushrooms to the potatoes, stir gently. Add the crème and reheat. When I made this I only put 1 pint of crème, but you would get more sauce with twice as much crème, therefore I said 1 qt. of creme
  • Beurre Manie
    4
    As the potatoes are reheating, add the Beurre Manie a little at a time to thicken sauce.
  • 5
    Turn out to a large bowl , garnish with parsley and serve immediately.
  • 6
    Beurre Manie is equal parts softened butter and flour. mix until smooth and creamy. Keep in the fridge ,covered. This is a wonderful thickening agent as when the butter is melting , the flour is released and VOILA no more lumps
  • 7
    The reserved juice from the mushrooms can be used the next day to thin the sauce down, as I had leftovers.
  • 8
    You could also add some cubed chicken and have a main dish. Just use your imagination
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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