Ultimate Prepare Recipe Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes Delicious Nutritious

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15 ingredients, 4 steps, cooking Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes

Good Evening every body, at this time you can cook recipe Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes with 15 ingredients and 4 steps. Next this is how to cook, please observe carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 15 ingredients and 4 stages of easy cooking Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes.

Ingredients for Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes

1. It’s : Rosemary Potatoes.
2. It’s : red creamer potatoes, cut in half.
3. Prepare : sprigs fresh rosemary.
4. Prepare : rosemary sea salt.
5. You need : Fricassee of Mixed Mushrooms.
6. You need : olive oil.
7. Prepare : unsalted butter, divided.
8. It’s : onion, halved and thinly sliced.
9. It’s : garlic clove, minced.
10. Prepare : mixed fresh mushrooms, roughly chopped.
11. It’s : Roma tomato, roughly chopped.
12. Prepare : all purpose flour.
13. It’s : fresh Italian parsley, chopped.
14. Prepare : Kosher salt, to taste.
15. Prepare : Black pepper, to taste.

If all main ingredients Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Step by Step Cooking 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!
   
5. Finish and Enjoy.

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