Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes
Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, fricassee of mixed mushrooms over smashed rosemary potatoes. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have fricassee of mixed mushrooms over smashed rosemary potatoes using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Fricassee of Mixed Mushrooms over Smashed Rosemary Potatoes:
  1. Take Rosemary Potatoes
  2. Take 10 oz red creamer potatoes, cut in half
  3. Make ready 2 sprigs fresh rosemary
  4. Make ready 1 tsp rosemary sea salt
  5. Make ready Fricassee of Mixed Mushrooms
  6. Get 1 tbsp olive oil
  7. Make ready 2 tbsp unsalted butter, divided
  8. Take 1 small onion, halved and thinly sliced
  9. Prepare 1 garlic clove, minced
  10. Make ready 12 oz mixed fresh mushrooms, roughly chopped
  11. Make ready 1 Roma tomato, roughly chopped
  12. Take 1 tsp all purpose flour
  13. Take 1 tbsp fresh Italian parsley, chopped
  14. Prepare 1 Kosher salt, to taste
  15. Make ready 1 Black pepper, to taste
Steps to make 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!

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