Savory Mushroom Potatoes Side Dish

These Potatoes with Mushrooms are absolutely amazing! You only need a handful of simple ingredients to make this delicious side dish. It's perfect with proteins such as steak or chicken. You can even enjoy it as a vegetarian dinner or lunch.

Potatoes with Mushrooms Side DishPhoto byThyme of Season

Ingredients you will need:

Potatoes: We prefer using Russet potatoes since they keep their shape.
Mushrooms: We love Baby Bella mushrooms for this dish, but you can use regular white button mushrooms.
Coconut Milk. Use your favorite brand. Just make sure you use full fat. Onion and Garlic: We used white onion, but yellow or red onions will work too. If you have shallots, that's fine as well. Fresh minced garlic is recommended.
White Wine: Opt for Pinot Grigio, Chablis or Chardonnay.
Oil: Use whatever cooking oil you like best. We love the veratility of light olive oil.

Measured Ingredients:

• 2 tablespons olive oil
• ½ medium onion sliced thinly
• 2 garlic cloves minced
• 8 ounces sliced baby bella mushrooms
• ¼ cup white wine Pinot Grigio, Chablis or Chardonnay
• ¾ cup full-fat coconut milk, from a can
• 4 medium potatoes cut into ¼ thick pieces
• ½ teaspoon sea salt or more to taste
• ¼ teaspoon freshly ground black pepper
• Chopped fresh parsley for garnish, optional

How to make Potatoes with Mushrooms:

In a big non-stick skillet, heat the oil over medium heat and sauté the onions for around 3-4 minutes. Then add in the mushrooms and garlic, cooking everything together for about 10 minutes.

Next, pour in the wine and let it cook until it’s mostly evaporated. Add the potatoes, salt, and pepper to the mix, continuing to fry and stir occasionally for another 10 minutes.

Then, stir in the coconut milk, lower the heat, and cover it up tightly. Let it simmer for about 15-20 minutes, or until the potatoes are nice and tender. After that, let it sit for an extra 5 minutes, sprinkle some parsley on top, and it’s ready to serve!