A quick, weeknight post about one of my favorite quick, weeknight recipes. I created it on the fly one evening while craving something healthy but comforting.
Although really easy to put together with just a handful of ingredients, my Peppered Mushroom-Potato Stir Fry packs a huge flavor wallop, thanks mainly to the ground black pepper.
It's also quite versatile- as most potato dishes are. Hope you'll try it!
More potato recipes
Recipe card
Peppery Mushroom-Potato Stir Fry
A peppery stir fry of mushrooms and potatoes witha few simple spices
4
Ingredients
- 2 large potatoes , cut into chunky cubes and then zapped in the microwave for about 5 minutes with a few tablespoons of water so they are tender but just short of well-cooked.
- 1 cup cremini mushrooms or button mushrooms , halved or quartered (if very big). Button mushrooms are fine too
- 1 red onion , sliced
- 2 cloves garlic , minced
- 1 sprig curry leaves
- 1 tablespoon ground black pepper
- 1 tablespoon avocado oil or any neutral oil
- Salt to taste
Instructions
- Heat the oil in a cast-iron or non-stick skillet.
- Stir-fry the onions until they start to brown.
- Add the garlic, curry leaves and black pepper and stir for a minute.
- Add the mushrooms and stir to coat with the oil and pepper.
- Add the drained potatoes. Stir occasionally until the potatoes are golden-brown.
- Salt to taste. Serve hot!
Nutrition Information
Calories: 158.41kcalCarbohydrates: 27.8gProtein: 5.76gFat: 3.79gSaturated Fat: 2.94gPotassium: 902.71mgFiber: 5.57gSugar: 1.5gVitamin A: 18.9IUVitamin C: 33.53mgCalcium: 74.28mgIron: 6.25mg
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Tried this recipe?Let us know in the comments below!
Lisa Hetherington says
Can you make this in the oven? What would be the time and temperature?
Vaishali says
I haven't made this in the oven but I would try roasting in a preheated 425 F/220 C oven for 30 minutes, stirring halfway through. It would prob be a good idea to toss the mushrooms and potatoes separately with half the spices and oil each, and then roast the potatoes for 10 minutes before adding the mushrooms and continuing to roast for 20 more minutes.
madhuram says
Vaishali I'm talking about the white button mushrooms too. When I make mushroom soup, while sauteeing it I get an unpleasant odor. Maybe it's just me! Since my son love mushroom soup I either get the canned one or close my nose while preparing it myself.
Vaishali says
Mansi, Thanks! I hope you do.
Madhavi, Welcome, and thanks.
Saswati, Sia, Srikar's kitchen, Liz: Thanks!
Uma, Thanks, dear. Sorry to hear, though, you don't like mushrooms. I love the texture and the fact that they take on the flavors of spices as beautifully as they do.
Madhuram, I guess you're talking about the earthy smell that "meatier" mushrooms like portabella have? In that case, you might want to try the white button mushrooms which are really tender and don't have the earthy smell.
Madhavi, You're welcome!
Sagari, Thanks!
Sagari says
love the combo vishali
Madhavi says
Thanxx Vaishali for visiting :))
madhuram says
Your welcome Vaishali. Even though I want to start cooking mushrooms a lot more than I am actually doing now, somehow the smell does not appeal to me. Do you have any tips to avoid the smell? Or maybe I should get used to it, I guess!
Uma says
even though I am not a fan of mushrooms, the stir-fry looks wonderful, Vaishali. Delicious! Congrats on your award too.