Mushroom and Potato Skillet |
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Ingredients1 pound potato
8 ounces mushrooms, sliced
1 onion, chopped
2 tbsp oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup sour cream
1 tbsp fresh dillweed
8 ounces mushrooms, sliced
1 onion, chopped
2 tbsp oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup sour cream
1 tbsp fresh dillweed
ProceduresIn a medium bowl add potatoes in a small amount of salted water, cook, covered for 20-25 minutes. Drain and set aside to cool.
In a large skillet with oil saute sliced mushrooms and finely chopped onion until tender about 5 minutes. Peel and slice the potatoes, then add to the skillet. Sprinkle with salt and pepper. Cook over medium heat for 5 minutes, or until heated through, turning occasionally. Add sour cream. Sprinkle with fresh dillweed.
In a large skillet with oil saute sliced mushrooms and finely chopped onion until tender about 5 minutes. Peel and slice the potatoes, then add to the skillet. Sprinkle with salt and pepper. Cook over medium heat for 5 minutes, or until heated through, turning occasionally. Add sour cream. Sprinkle with fresh dillweed.
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