When you have a picky eater at home, you need a few secret weapons up your sleeves, and butter sauteed potato and mushroom is one of them.
This dish is what little G calls “surprise,” ones that he only gets if he is a good boy and finishes all his dinner I put on his dinner plate.
This “surprise” secret weapon never fails as he knows that he needs to finish his dinner before mama would bring out his beloved butter sauteed potato and mushroom dish. The best thing of all, it takes me about 15 minutes to make!
So combining two of his favorite ingredients into one, and sauteed only with butter and season with a wee bit of salt is a no-brainer dish for me to get him to finish his proper meal.
In fact, I have grown to love this dish so much that I would make an extra portion for myself and if he doesn’t finish his “surprise,” I would be happy to gobble it up.
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!
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. )
This is a great side dish to serve even if you don’t have little ones at home. There is no need to pre-heat the oven, roasting, just a saute pan or skillet, and 15 minutes later, you will have this amazing dish, and only one pan to clean.
Make it today, I am sure that you and your family will be delighted.
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Butter Sauteed Potato and Mushroom Recipe
Butter Sauteed Potato and Mushroom – 15-min side dish of potato and mushroom sauteed with butter. Super easy, quick and yummy!
- 3 tablespoons butter
- 8 oz potatoes peeled and cut into small cubes
- 4 oz white or cremini mushroom stems removed and sliced
- Pinch of 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.
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