Pan-fried forest mushrooms and roasted potatoes

Introduction

This pan-fried forest mushrooms and roasted potatoes is perfect for enjoying the flavors of fall. Easy to prepare, it highlights seasonal ingredients and will delight your guests.

Ingredients

• 500 g of mushrooms (porcini, chanterelles, shiitake)
• 600 g of potatoes (Charlotte type)
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 onion, finely chopped
• 1 bunch fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 200°C.
2. Peel the potatoes, cut them into cubes and place them on a baking sheet. Drizzle with a tablespoon of olive oil, season with salt and pepper and mix. Roast in the oven for about 25 minutes.
3. Meanwhile, clean the mushrooms and cut them into pieces.
4. In a skillet, heat remaining olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
5. Add the garlic and mushrooms. Cook for 10 minutes until the mushrooms are tender.
6. When the potatoes are golden, mix them with the mushroom mixture in the pan. Add the chopped parsley, mix well and adjust the seasoning.
7. Serve hot, accompanied by a green salad.

Enjoy your food !