Delicious Sauteed Potatoes and Mushrooms
When you have a picky eater at home, you need a few secret weapons up your sleeves, and butter sauteed potatoes and mushrooms is one of them.
Most kids love potatoes and mushrooms.
As simple as it sounds, I love the simple flavors—the buttery taste, the slightly charred potatoes, and the umami tasting mushroom. It’s absolutely delicious!
This is a great side dish to serve. There is no need to pre-heat the oven or roasting. You just need a saute pan or skillet and 15 minutes later, you will have this amazing dish and only one pan to clean.
Make it today, and I am sure that you and your family will be delighted.
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Ingredients for Potato and Mushrooms
Now you can fancy up this dish with additional ingredients you like, for example: bacon bits and/or your favorite cheese topping. (Check out my cheesy roasted potato with bacon recipe. )
Frequently Asked Questions
How Do You Keep Potatoes from Sticking to the Pan?
Let the potatoes sit on top of the pan with hot oil. Be sure to use enough oil and choose firm-cooking potatoes.
How Many Calories Are in a Sauteed Potato?
There are 229 calories per serving.
What Dishes to Serve with This Recipe?
This dish is best served as a side dish. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Butter Sauteed Potatoes and Mushrooms
- 3 tablespoons butter
- 8 oz. potatoes (peeled and cut into small cubes)
- 4 oz. white or cremini mushroom (stems removed and sliced)
- 1 pinch salt
- some chopped parsley leaves
- Add 2 tablespoon butter to a saute pan or skillet on medium heat. Add the potato and saute until they turn slightly charred and light to golden brown color. Push the potato to one side.
- Add the remaining 1 tablespoon of butter and saute the mushroom. As soon as the mushroom is cooked, stir to combine both potato and mushroom.
- Add a pinch of salt and the chopped parsley. Stir to combine well. Dish out and serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
What type of potato do you recommend, Yukon Gold or Idaho in this dish. I’m looking forward to make it soon. Thank you.
I made adding ginger and green chilli taste was amazing
Really liked this though I did add chopped bacon and red onions. It was really easy to make and tasty. Also added Italian seasoning.
How many potatoes and mushrooms are you supposed to use?
For 2 people it says to use 8oz of potatoes (2 potatoes) and 4oz of mushrooms (1 sm. container of washed sliced mushrooms in veg. dept.) use more or less depending on how many servings ( or leftovers) you want!
Fantastic. A very simple but yet tempting dish.
I am keen to try this recipe over the weekend but I am just wondering if the potato will be well cooked with just the butter.
Should we add water ….just afraid it will burn.
The potatoes will be cooked, just make sure you cut into small squares :)
I think I owe my husband an apology. He wanted to add mushrooms to the home fries the other day but I wouldn’t let him because I was worried the kids wouldn’t eat them. But you say kids love mushrooms and spuds. So I’m going to give this a whirl. Loving it. Brown crispy edges. Yes please.
Yes, the combination is good, who would have thought? I am addicted.
These are SO my kind of taters! Love that mushroom addition…something even my hubs would eat, and that is a feat! Pinned :)
Hi Taylor, this is really good, mushrooms sauteed with butter = YUM. Mushrooms are natural MSG :)
The simplicity is what makes this recipe amazing. You can experiment with any spice you want in the butter and it will still work.