Sauteed Fingerling Potatoes
with Mushrooms
This recipe serves 8 and takes 30 minutes to prepare.
Ingredients:
2 Tbsp unsalted butter
2 Tbsp minced fresh chives
2 cloves garlic, minced
1 pkg (10 oz) Baby Bella Mushrooms, quartered
1 bag (2 lbs) Culinary Harvest Fingerling Potatoes
1 Tbsp minced fresh rosemary
2 Tbsp vegetable oil
Directions:
1. Boil or microwave potatoes until just tender;
drain and pat dry.
2.Heat 1 Tbsp butter and 1 Tbsp oil in a large
nonstick skillet on HIGH. Saute mushrooms until
lightly browned, about 2 min. Transfer to a bowl.
3.Add remaining butter and oil to skillet; saute
potatoes on MEDIUM-HIGH, turning to brown all
sides, about 8-10 min.
4.Return mushrooms to skillet, being sure to leave
behind any liquid that has drained to the bottom
of the bowl. Add garlic, chives and rosemary to
the potato mixture. Season with salt and pepper.
Saute 30 seconds, until heated through.
Nutrition Info:
Amount Per Serving - Calories 160, Total Fat 7g,
Sat. Fat 3g, Cholesterol 10mg, Sodium 10mg,
Carbohydrates 22g, Diet. Fiber 3g
Super Stuffing
Ingredients:
2 1/4 cups chicken stock
1/4 cup wild rice
4 tablespoons butter or margarine
2 cups fresh mushrooms, sliced
2 cups diced celery
1 cup chopped onion
4 cups corn bread stuffing
1 tablespoon poultry seasoning
Directions:
1. In a medium sized saucepan combine the chicken
stock and the wild rice. Bring to a boil then
reduce heat and let simmer
until rice is tender.
2. In a large skillet melt the butter. Add the
mushrooms,celery and onion. Cook until the
vegetables are soft.
3. In a large bowl mix the cornbread stuffing
and poultry seasoning. Add the rice and the
vegetables and mix well. Use to stuff turkey
or bake on its own. More chicken stock can be
added if stuffing is dry.
Makes 6 -8 servings
