Are you in the mood for something a little different in your stir fry? Try this easy and delicious mushroom potato stir-fry in mustard paste. This simple dish is perfect for a quick and easy weeknight dinner or as a light lunchbox option.
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red pepper, seeded and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pound potatoes, peeled and sliced into thin pieces
- 1 cup button mushrooms, stemmed and sliced
- 1/2 cup dried cranberries or raisins
- For the mustard paste:
- 1/4 cup Dijon mustard (or any other mustard you have on hand)
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary leaves, chopped (optional)
- For the stir-fry:
- 3 scallions (green onions), thinly sliced on the diagonal
Juice of 1 lime Salt and pepper to taste 3 tablespoons poppy seeds or sesame seeds (for sprinkling on top) 2 tablespoons olive oil Directions: In a large pot or Dutch oven over medium heat, add the olive oil and sautee the onion until translucent. Season with salt and pepper and add in the garlic. Cook for an additional minute until fragrant. Add in the red pepper and potatoes and continue to cook until potatoes are slightly tender but not mushy.
You may need to do this in two batches. Add in the mushrooms and cranberries or raisins and continue to cook for an additional 3-5 minutes until all ingredients are softly cooked. While the potatoes are cooking, make the mustard paste by mixing together all of the ingredients until it’s smooth.
Once both sets of ingredients are cooked through, set aside to cool slightly before serving. To make the stir-fry, mix together all of the ingredients except for scallions, lime juice, salt, pepper, and poppy or sesame seeds. Heat olive oil in a skillet over medium heat. Once hot, add in half of the mixture and scramble until eggs start to set. Remove from panafter one minute and repeat with remaining mixture. Top with scallions before serving warm Enjoy!
Are you looking for a delicious and easy mushroom potato stir-fry that is perfect for a summer meal? This recipe features creamy mustard sauce blended with juicy mushrooms and crispy potatoes. It’s a nutritive and flavorful dish that is perfect for any time of year.
To make this delicious dish, start by heating some oil in a large skillet over medium heat. Add the sliced potatoes and cook untilGolden brown, about 8 minutes.
Meanwhile, heat the sauce in a small bowl until it is smooth and bubbling. Once the potatoes are done, add the mushrooms to the skillet and cook until they’re soft, about 5 minutes.
Finish the dish by ladling the mustard sauce over top and serve immediately.Enjoy!