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Sauteed Potatoes and Mushrooms: Top 8 and Dairy Free

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 Potatoes and Mushrooms

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 30 minutes


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


  • Melt ¼ cup dairy free margarine in large skillet over medium high heat.
  • Add mushrooms, onions, and garlic.
  • Cook until mushrooms are browned and cooked down.
  • Add in potatoes, the rest of the dairy free margarine, and salt salt and pepper.
  • Stir until potatoes are coated.
  • Cook for an additional 10 minutes over medium heat.
  • 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.