Italian Potatoes and Mushrooms
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
medium |
Yukon Gold potatoes -- cubed |
|
8 |
ounces |
mushroom caps -- sliced in half |
|
1 |
whole |
shallot -- minced fine |
|
2 |
cloves |
garlic -- minced fine |
|
2 |
tablespoons |
butter |
|
1 |
tablespoon |
olive oil |
|
1 |
teaspoon |
Italian seasoning |
|
1 |
tablespoon |
Dijon mustard |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
| Boil potatoes for 10 minutes. Drain. Melt butter in large frying pan. Add olive oil, shallots, garlic, mushrooms, and potatoes. Cook stirring frequently until mushrooms are soft and shallots and garlic start to caramelize. Add Dijon, Italian seasoning, salt and pepper. Mix well. Makes 4 servings. |
| Per Serving: 173 Calories; 10g Fat (48.6% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 285mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. |