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

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, fricassee of mixed mushrooms over smashed rosemary potatoes. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook fricassee of mixed mushrooms over smashed rosemary potatoes using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes:
  1. Get Rosemary Potatoes
  2. Make ready 10 oz red creamer potatoes, cut in half
  3. Prepare 2 sprigs fresh rosemary
  4. Take 1 tsp rosemary sea salt
  5. Make ready Fricassee of Mixed Mushrooms
  6. Take 1 tbsp olive oil
  7. Take 2 tbsp unsalted butter, divided
  8. Prepare 1 small onion, halved and thinly sliced
  9. Take 1 garlic clove, minced
  10. Make ready 12 oz mixed fresh mushrooms, roughly chopped
  11. Take 1 Roma tomato, roughly chopped
  12. Prepare 1 tsp all purpose flour
  13. Make ready 1 tbsp fresh Italian parsley, chopped
  14. Get 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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