Name: MUSHROOM SAUCE WITH SEASONED POTATO WEDGES
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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)); 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

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MUSHROOM SAUCE WITH SEASONED POTATO WEDGES

Marina

Acreamy mushroom sauce recipe with crispy seasoned fries to accompany it.

4.67 from 3 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 4 people

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.

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MUSHROOM SAUCE WITH SEASONED POTATO WEDGES