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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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