Baby Potatoes and Mushrooms in Creamy Sauce

Baby Potatoes and mushrooms in creamy sauce-2

Baby Potatoes and mushrooms in creamy sauce-2

 

Incredibly delicious and comforting baby potatoes recipe.I love baby potatoes! Their tiny size make them super cute and flavorful.Potatoes are cooked in water,drained and then tossed in creamy garlicky sauce with mushrooms.It’s a perfect summer side dish to grilled meats or main dish for vegetarians.

 

2 lb. baby potatoes(red,yellow,fingerling)

16 oz.(1 lb.)whole small button mushrooms or sliced large size mushrooms

8 -10 garlic cloves minced or crushed

1 shallot minced (optional)

1 cup heavy whipping cream*

3/4 cup sour cream *

2 tbs.butter

2 tbs.oil

salt to taste

* You can sub in creme fraiche

 

Directions:

Place potatoes in a pot covered with water.

Bring to a boil,reduce heat and season with salt.

Cook until potatoes are fork tender ready.

Drain the water,place the pot with potatoes on medium heat and let all the liquid evaporate.Just few minutes.

 

In a large saute pan/frying pan/skillet heat oil with butter on medium -high heat.

Throw in mushrooms and shallots.Sauté until liquid is absorbed.

Mix in garlic.Cook for 1-2 minutes stirring.

Throw in cooked potatoes and cook for few minutes stirring occasionally.

Combine heavy cream and sour cream.

Stir in mixed creams to potatoes.Season with salt.

Cook in sauce for about 1 minute.

Garnish with finely chopped dill,parsley or chives.

Baby Potatoes and Mushrooms in Creamy Sauce

Ingredients

  • 2 lb. baby potatoes(red,yellow,fingerling)
  • 16 oz.(1 lb.)whole small button mushrooms or sliced large size mushrooms
  • 8 -10 garlic cloves minced or crushed
  • 1 shallot minced (optional)
  • 1 cup heavy whipping cream*
  • 3/4 cup sour cream *
  • 2 tbs.butter
  • 2 tbs.oil
  • salt to taste
  • * You can sub in creme fraiche

Instructions

  1. Place potatoes in a pot covered with water.
  2. Bring to a boil,reduce heat and season with salt.
  3. Cook until potatoes are fork tender ready.
  4. Drain the water,place the pot with potatoes on medium heat and let all the liquid evaporate.Just few minutes.
  5. In a large saute pan/frying pan/skillet heat oil with butter on medium -high heat.
  6. Throw in mushrooms and shallots.Sauté until liquid is absorbed.
  7. Mix in garlic.Cook for 1-2 minutes stirring.
  8. Throw in cooked potatoes and cook for few minutes stirring occasionally.
  9. Combine heavy cream and sour cream.
  10. Stir in mixed creams to potatoes.Season with salt.
  11. Cook in sauce for about 1 minute.
  12. Garnish with finely chopped dill,parsley or chives.
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Salmon Cakes with creamy dill sauce

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Ingredients:
2 lbs fresh wild salmon
1 onion chopped
1 egg
1 teaspoon paprika
1 teaspoon cumin powder
1 tablespoon hot sauce
1 teaspoon black pepper
salt to your taste
2 tablespoon fresh finely chopped parsley ( I used Italian)
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 tablespoon mayonnaise
6 tablespoons butter
1/2 cup oil
panko bread crumbs

Directions:
Saute onions with 3 tablespoon butter in a saute pan.
Grind fish,sauteed onions and parsley by using a meat grinder.
Add all the spices,hot sauce,mustard,mayonnaise and egg to the fish.
Mix well to combine all the ingredients.

Form the fish mixture into patties and coat it with panko breadcrumbs.
Heat a skillet with oil and 3 tablespoon butter on medium heat.
Fry the fish patties on both sides. 5-7 minutes per side.
Add more oil and butter if needed.

Sauce:
3/4 heavy whipping cream
3 pieces laughing cow swiss cheese
2 tablespoons finely chopped fresh dill
1 tablespoon lemon juice
salt
1 teaspoon franks hot sauce (optional)

In a small sauce pan on medium heat, bring heavy cream and cheese to simmer.Always stirring until cheese is completely melted. ( about 5 minutes)
Turn off the heat and add salt,lemon juice,hot sauce and dill.Mix well and serve immediately over salmon cakes.