Roasted Garlic Mushroom And Baby Potatoes #vegetarian #sidedish

A rich dish of container cooked Garlic Mushroom and Baby Potatoes with herbs. This dish is very simple to make, sound and is dependably a major hit at meals or any events.

As I stated, this formula of Pan-cooked Garlic Mushroom and Baby Potatoes is very simple to make. I used to make it with dried basil and rosemary. Utilize crisp in the event that you can however as nothing beats the flavor and fragrance of new herbs being cooked.

I as a rule heat up the (entire) child potatoes in water for a couple of minutes first with a little soy sauce so the exquisite flavor would already be able to leak in as it cooks. Try not to overcook them to keep them from self-destructing when you cut them and keeping in mind that cooking them the subsequent time. You can select to include the garlic later after the potatoes and mushroom are cooked on the off chance that you like an increasingly exceptional garlicky taste. By and by, I lean toward the garlic to be broiled also so it doesn't overwhelm the inconspicuous kind of the potatoes and mushroom.

Also try our recipe Roasted sweet potato & cauliflower tacos

A buttery dish of pan-roasted Garlic Mushroom and Baby Potatoes with herbs. So simple and very easy to make with elegant results that make for a delicious side or appetizer.

INGREDIENTS

• 4 tablespoons butter or margarine
• 1 head medium garlic
• 2 cups baby potatoes
• 2 cups champignons mushrooms - (fresh or canned)
• 1 sprig fresh rosemary - (1/2 teaspoon if dried)
• 1 tablespoon fresh basil - - chopped (1/2 teaspoon if dried)
• 3 tablespoon soy sauce
• salt and pepper

INSTRUCTIONS

1. Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tablespoons of soy sauce.  
2. Boil baby potatoes for 10-15 minutes or just until cooked. Do not overcook potatoes, check by poking one with a toothpick. If it comes through easily then it should be done.
3. Cut baby potatoes in halves.
4. In a pan or skillet, melt butter over medium heat and saute garlic until tender. 
5. Add potatoes and mushroom and cook until edges are browned.
6. Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as needed.
7. Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite chicken, pork or beef or as an appetizer.

Read more our recipe : Slow Cooker Pulled Pork with Pineapple Coleslaw

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