MUSHROOM SAUCE WITH SEASONED POTATO WEDGES
MUSHROOM SAUCE WITH SEASONED POTATO WEDGES
Acreamy mushroom sauce recipe with crispy seasoned fries to accompany it.
Ingredients
- 2 tablespoons butter (unsalted)
- 3 cloves garlic (minced or crushed)
- 450 grams mushrooms
- 1/3 cup heavy cream
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 2 tablespoon fresh parsley (chopped)
- salt and blackpepper (to taste)
Seasoned Fries
- 2 teaspoons salt
- 1 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon basil
- 1/2 teaspoon chilli
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
Instructions
- Melt butter in a large skillet oven over medium heat
- Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned about 5-6 minutes.
- Stir in heavy cream, thyme, and oregano; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes.
- Serve immediately, garnished with parsley, if desired.
Seasoned fries
- Peel and chop your potatoes into thick slices. (Cut one potato into four parts)
- Bring oil in a pan to heat.
- Dip the fries and let them cook until a bit crispy.
- Remove them and drain the excess oil.
- Place the fries in a bowl and toss with seasoned salt to taste before serving warm.
Notes
KITCHEN HACKS
If you want to know whether the oil is hot enough, take a wooden spoon and dip it in the oil. If the spoon starts sizzling or you see bubbles around the spoon, your oil is ready.Its the weekend and I am super excited. I wasn’t sure I was gonna finish this post on time but…God is Good The struggle I had was looking for a recipe that would suit everyone, you know especially it being the weekend and all. Most families are together this Saturday and that’s why I came up with this Mushroom sauce with seasoned potato wedges recipe. I’m sure everyone will love it Right from grandma down to the kids. You can cook this meal as a surprise to someone, boyfriend maybe? Try it then let me know of the outcome the next time you’re on my blog.
Ingredients:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 450 g mushrooms, thinly sliced
- 1/3 cup heavy cream
- 1/2 teaspoon dried thyme
- Half a teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Directions:
- Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms and cook, stirring occasionally, until tender and browned about 5-6 minutes.
- Stir in heavy cream, thyme, and oregano; season with salt and pepper, to taste. Bring to a boil then reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes.
- Serve immediately, garnished with parsley, if desired.
- Peel and chop your potatoes into thick slices. (Cut one potato into four parts) then Bring oil in a pan to heat. (If you want to know whether the oil is hot enough, take a wooden spoon and dip it in the oil. If the spoon starts sizzling or you see bubbles around the spoon, your oil is ready.
- Dip the fries and let them cook until a bit crispy.
- Remove them and drain the excess oil.
Mix together:
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Half a teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried basil
- 1/3 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon ground sage
- 1/8 teaspoon dried oregano
Place the fries in a bowl and toss with seasoned salt to taste before serving warm.
I hope you enjoyed this recipe. See you next time.
13 Comments
Ben
Damn… this looks yummy.
Marina
Thank you
Marina
Thank you. Try it. I promise it is.
Noordin
Yummy
Marina
Glad you love it
Catherine
Looks delicious
Marina
Thank you.
Jobob
nicee
Marina
Thanks.
Patience Mburu
Yuuuuuuumy ❤❤❤
Marina
Jobob
nicee
Pingback: