BETA
Golden Mushroom & Potato Skillet
Golden potatoes and browned mushrooms are tossed with garlic, basil and walnuts, then served with a cool spoonful of yogurt.
50 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Potatoes500 g
- Cremini mushrooms300 g
- Onion100 g
- Garlic2 cloves
- Walnuts40 g
- Plain yogurt120 g
- Fresh basil10 g
- Olive oil2 tbsp
- Red chili flakes0.25 tsp
- Salt0.5 tsp
- Black pepper0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Milk and walnuts.
Method
Parboil the potatoes
Wash the produce. Cut the potatoes into 2 cm cubes; peeling is optional. Put in a saucepan, cover with tap water and bring to a boil. Simmer for 8–10 minutes until just tender at the edges but still holding their shape. Drain and leave in the colander for 3 minutes to steam dry.
Prepare the skillet
Meanwhile, quarter the mushrooms, thinly slice the onion and mince the garlic. Toast the walnuts in a dry 28–30 cm skillet over medium-low heat for 3 minutes. Transfer to a board and chop roughly.
Brown the mushrooms
Heat 1 tbsp oil in the skillet over medium-high heat. Cook the mushrooms in a single layer for 7–9 minutes, turning occasionally, until their moisture has evaporated and the edges brown. Add the onion and cook for 5 minutes. Transfer the mushrooms and onion to a bowl.
Crisp and combine
Heat the remaining 1 tbsp oil in the skillet. Add the dry potatoes and half the salt; cook over medium-high heat for 8–10 minutes, turning every 2–3 minutes, until golden and tender all the way through. Return the mushrooms and onion. Add garlic, chili flakes, pepper and remaining salt; toss over medium heat for 2 minutes.
Serve
Tear the basil and fold it through the vegetables with the walnuts. Divide between two plates and spoon the yogurt alongside, rather than stirring it into the hot pan.
Use the widest skillet you have. If the mushrooms cannot fit in one layer, cook them in two batches and allow several extra minutes.
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