Potato Mushroom Skillet
Savor the comfort and flavor of this hearty Potato Mushroom Skillet, the ultimate one-pan dish that’s as easy to make as it is delicious! Featuring golden, crispy Yukon Gold potatoes paired with earthy cremini mushrooms, sweet caramelized onions, and fragrant garlic, this recipe is a perfect blend of simple ingredients with bold results. Seasoned with fresh thyme, smoky paprika, and a sprinkle of parsley, each bite is packed with warmth and aroma. Top it off with optional Parmesan cheese for a savory finish. Ready in just 45 minutes, this vegetarian skillet is perfect as a cozy weeknight dinner or a versatile side dish that pairs beautifully with any protein. With minimal cleanup and maximized flavor, it’s an irresistible option for anyone craving a quick, comforting meal!
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 2 cups Cremini or white mushrooms
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 2 tablespoons Parmesan cheese (optional)
Instructions
Wash and peel the Yukon Gold potatoes. Cut them into small cubes, about 1/2 inch in size, for even cooking.
Clean the mushrooms with a damp paper towel. Slice them thinly and set aside.
Finely dice the yellow onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the potato cubes, spreading them into a single layer. Cook for 8-10 minutes, flipping occasionally, until they are golden and crispy on the outside. Remove the potatoes from the skillet and set them aside.
In the same skillet, lower the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle in the thyme, paprika, salt, and black pepper. Stir well to coat the mushrooms and onions in the spices.
Return the cooked potatoes to the skillet. Toss everything together and cook for another 5 minutes over medium-low heat to blend the flavors.
Remove the skillet from heat and sprinkle fresh parsley over the top. Optionally, add grated Parmesan cheese for extra flavor.
Serve the Potato Mushroom Skillet warm as a side dish or a main meal. Enjoy!
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 13.5 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 319 mg | 25% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4384 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
