Sauteed Potatoes and Mushrooms: Top 8 and Dairy Free

by Lindsey on March 23, 2011

This is a quick and easy side dish that goes beautifully with just about anything! It’s completely dairy free if you use dairy free margarine and it’s also free of the top 8 allergens!

Sauteed Mushrooms and Potatoes

Serves: 4 / Cook Time: 30 minutes

You will need:

  • 1 lb White Button Mushrooms, quartered
  • 3 Green Onions, sliced
  • 2 Cloves Garlic, minced
  • ½ Cup Dairy Free Margarine (Fleischmann’s Unsalted!!!), divided
  • 3 Medium Russet Potatoes, Cooked and Cubed
  • Salt, to taste
  • Pepper, to taste

To make:

  1. Melt ¼ cup dairy free margarine in large skillet over medium high heat.
  2. Add mushrooms, onions, and garlic.
  3. Cook until mushrooms are browned and cooked down.
  4. Add in potatoes, the rest of the dairy free margarine, and salt salt and pepper.
  5. Stir until potatoes are coated.
  6. Cook for an additional 10 minutes over medium heat.
  7. Serve and enjoy!

If you’ve roasted a bit of meat, you could put some of the juices into this dish to add some depth of flavor that will complement your main dish nicely.

{ 2 comments… read them below or add one }

Hunter Montgomery March 23, 2011 at 8:36 pm

This looks great. I’m going try it on the grill. I think it will go well with most BBQ’d food. Thank you.

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Michelle B March 26, 2011 at 7:22 pm

This looks delish!

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