Buttered potato-mushrooms make a delightful dish

This satisfying dish is quick and simple to prepare. (Pinterest pic)

It takes just 15 minutes to rustle up this delicious dish of sautéed potatoes and mushrooms in butter. It’s a quick and simple one-pan recipe for when you have a picky eater at home.

You need a few secret weapons up your sleeve for fussy eaters and this dish is definitely one of them, as most kids love this.

The simple flavours work well together – the buttery taste, the slightly charred potatoes, and the umami tasting mushrooms are absolutely scrumptious!

This is also a great side dish to serve. There is no need to pre-heat the oven or roast anything. You just need a sauté pan or skillet and 15 minutes later, you have this amazing dish and only one pan to clean.

Make it today and see how your family will be delighted.

Ingredients

• 3 tablespoons butter

• 226 g potatoes, peeled and cut into small cubes

• 113 g white or cremini mushroom, stems removed and sliced

• 1 pinch salt

• some chopped parsley leaves

You can fancy up this dish with additional ingredients like your favourite cheese topping.

Method

• Add 2 tablespoons butter to a sauté pan or skillet on medium heat.

• Add the potatoes and sauté until they turn slightly charred and light to golden brown in colour.

• Push the potatoes to one side.

• Add the remaining 1 tablespoon of butter and sauté the mushrooms.

• As soon as the mushrooms are cooked, stir to combine both the potatoes and mushrooms.

• Add a pinch of salt and the chopped parsley. Stir to combine well.

• Dish out and serve immediately.

Serves two people. Contains 229 calories.

This article first appeared in Rasa Malaysia.

Low Bee Yinn is a food blogger and cookbook author.