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Mushroom Soup with Potatoes and Dill
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Sautéed Mushroom and Potatoes with Dill
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35 minutes
4
Adjust servings
dairy-free
(?)
Has dairy from:
butter
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
butter
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.2% of RDA
• Calories: 19.8% of RDA
• Carbs: 24.0% of RDA
• Fat (total lipid): 21.3% of RDA
• Fiber: 19.2% of RDA
• Fructose: 3.9% of RDA
• Protein: 16.8% of RDA
• Sodium: 1.9% of RDA
• Sugar: 25.6% of RDA
• Vitamin A (IU): 14.1% of RDA
• Vitamin B6: 46.5% of RDA
• Vitamin C: 51.9% of RDA
• Iron: 1.3% of RDA
• Magnesium: 23.0% of RDA
• Manganese: 11.1% of RDA
• Niacin: 59.1% of RDA
• Potassium: 35.4% of RDA
• Zinc: 7.6% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
3
lbs
peeled and cut into large chunks.
 
2
whole
 
6
tbsp
 
1
whole
coarsely chopped.
 
1
cup
sliced.
 
2
tbsp
chopped.
 
 
 
to taste.
 
 
 
to taste.
 
 
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PREPARATION
PREPARING THE POTATOES
1.
Peel and cut potatoes into irregular large chunks. Put the potatoes in a large pot and add water to cover the potatoes by 2 inches.
2.
Season the water with about 1 tablespoon salt, add bay leaves and bring to a boil over medium-high heat.
3.
Simmer the potatoes until fork tender, for about 10 to 12 minutes.
SAUTEEING THE MUSHROOMS AND ONIONS
4.
In a large skillet, melt 6 tablespoon butter over medium heat.
5.
Add the onions and sauté, stirring occasionally, until they begin to golden brown.
6.
Add the mushrooms, a pinch of salt, a pinch of freshly ground pepper and sauté, stirring often, until the mixture is light brown, about 6-7 minutes.
7.
Taste and adjust seasoning. Turn off the heat and stir in 1 tablespoon chopped fresh dill.
TO SERVE
8.
Drain the cooked potatoes well and transfer to a serving bowl. Add the mushroom mixture on top of boiled potatoes and mix well.
9.
Sprinkle with fresh dill and serve.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A dairy-free variant of this recipe can be made. Just substitute Earth Balance Natural Buttery Stick for butter.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 396
Protein 18.9 g
Carbohydrates 66.0 g
Iron 0.24 mg
Fiber 5.37 g
Calcium 12.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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