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Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes
Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes

Before you jump to Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you most probably purchase lots of items out of habit. For example, most likely you have never checked the box of your favorite cereal to find out how much sugar it contains. One healthy alternative that can give you a healthy start to your day is oatmeal. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.

Therefore, it should be somewhat obvious that it’s easy to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to fricassee of mixed mushrooms over smashed rosemary potatoes recipe. You can cook fricassee of mixed mushrooms over smashed rosemary potatoes using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes:
  1. Take Rosemary Potatoes
  2. Get 10 oz red creamer potatoes, cut in half
  3. Get 2 sprigs fresh rosemary
  4. Use 1 tsp rosemary sea salt
  5. You need Fricassee of Mixed Mushrooms
  6. Get 1 tbsp olive oil
  7. You need 2 tbsp unsalted butter, divided
  8. Get 1 small onion, halved and thinly sliced
  9. Get 1 garlic clove, minced
  10. You need 12 oz mixed fresh mushrooms, roughly chopped
  11. Use 1 Roma tomato, roughly chopped
  12. Prepare 1 tsp all purpose flour
  13. Take 1 tbsp fresh Italian parsley, chopped
  14. Take 1 Kosher salt, to taste
  15. Prepare 1 Black pepper, to taste
Steps to make Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes:
  1. In a medium saucepot, combine potatoes, rosemary sprigs, a pinch of kosher salt and cover with water by one inch. Over high heat, bring to a boil, and remove both rosemary sprigs with a kitchen fork. Turn heat down to medium, and simmer until potatoes - are tender and cooked through.
  2. While potatoes are cooking, heat a medium-large sauté pan over medium-high heat, add the olive oil and half of butter. When the butter has melted, add onion and garlic and cook for 3-4 minutes until lightly browned. Add the mushrooms and cook for another - 3-4 minutes or until cooked. Add the tomato and cook for another 1-2 minutes. Add the flour and cook for two more minutes while stirring to combine. Add 1/4 cup of water, a pinch of salt and pepper and bring to a boil. Turn down heat to low and simmer - for 8-10 minutes.
  3. While the mushrooms are cooking, drain the potatoes in a colander and put them back in the pot they cooked in. Add rosemary sea salt, remaining butter and smash with a potato masher or kitchen spoon until fully incorporated.
  4. When the mushrooms have cooked, remove from heat, and season to taste with salt and pepper. Add fresh parsley. Divide the potatoes onto two plates, top with mushrooms. Serve and enjoy!

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