I’ve mentioned before that I’m not a huge fan of fake meat products – so when I’m craving something a little hearty I don’t reach for a box of frozen veggie patties. Instead, I like to use substantial ingredients like mushrooms and potatoes. This dish would’ve been amazing with a fried egg on top but I had used all of my eggs recreating my green bean tart for friends this week. So I paired it with goat cheese toast using homemade bread.
Skillet Mushrooms and Potatoes
2-3 large or 4-5 small Yukon gold potatoes
1 large or 2 small yellow onions
8 oz. mushrooms
Seasoning (I used Herbs de Provence and salt)
Ingredients in green are local
Skin and slice your potatoes into 1/8″ thick medals. Slice your onion in half and then cut into thin slices as well. Wash and cut your mushrooms as you like. I used a smaller shitake version so I just destemmed and sliced them in half. Toss the potato, onion, seasoning and a tbs of olive oil in a large bowl (DO NOT add mushrooms – leave those to the side). Heat a tbs. of butter in a 12″ cast iron skillet. When heated throw your onion and potato mix into the pan. Cover (I don’t have a cover so I used my pizza stone to trap the heat). Cook for a good 10-15 minutes on medium heat and stir occasionally. When the potatoes become tender add your mushrooms and cook until they release their liquid. You may turn up the heat a little and leave uncovered to cook off any excess liquid in the skillet.
I highly recommend frying an egg and topping the skillet potatoes and mushrooms with it. Serve with a side of toast topped with goat cheese.
P.S. I know this isn’t the prettiest meal ever, but I promise it is more delicious than it looks.