SAUTEED POTATOES AND MUSHROOMS WITH GOAT CHEESE

SAUTEED POTATOES AND MUSHROOMS WITH GOAT CHEESE image

Categories Potato

Yield Serves 4-6

Number Of Ingredients 9

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2lb. red or white potatoes, peeled and cut into 1-inch pieces
3 tablespoons unsalted butter
2 tablespoons olive oil
1lb. fresh button mushrooms, quartered
2 cloves garlic, minced
Salt and freshly ground pepper
1/2 cup crumbled fresh goat cheese
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh chives

Steps:

Bring a large pot three-fourths full of lightly salted water to a boil. Add the potatoes and cook for 5 minutes. Drain well in a colander and set aside. In a large non-stick frying pan over medium-high heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. Add the mushrooms and saute until lightly browned, about 5 minutes. Add the garlic and cook for 30 seconds. Transfer to a bowl and cover to keep warm. Add the remaining 2 tablespoons butter and 1 tablespoon to the same pan over medium-high heat. Add the potatoes and saute, turning occasionally until browned on all sides 10-15 minutes. If the potatoes seem too dry, add a bit more butter or oil to the pan. When the potatoes are browned, add the mushroom mixture, being careful to leave behind any excess liquid that has drained to the bottom of the bowl. Mix briefly and transfer to a serving bowl. Season to taste with salt and pepper and then toss in the goat cheese, basil and chives. Serve immediately.