Potatoes with sautéed mushrooms

Name: Potatoes with sautéed mushrooms
Ingredients: 900 g large potatoes (4-5 pieces); 2 red kapia peppers; 1 small leek (100 g); 250 g button mushrooms; 4-5 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon mustard seeds; 125 ml still water; 15 g fresh parsley

Season - Potatoes with sautéed mushrooms by Adelina B. - Recipia

Mustard seeds go into potatoes with sautéed mushrooms, alongside leek and red kapia peppers. The potatoes soften in a little liquid, while the mushrooms and strips of pepper stay scattered among the cubes. The mustard seeds are my favorite part: I like finding them whole among the soft potatoes. Preparation: 20 minutes. Cook: 40 minutes. Rest: 0 minutes. Total time: 60 minutes. Serves: 4. About 363 kcal and 8 g protein per serving.

Ingredients

900 g large potatoes (4-5 pieces)
2 red kapia peppers
1 small leek (100 g)
250 g button mushrooms
4-5 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon mustard seeds
125 ml still water
15 g fresh parsley

Preparation

1. Peel the potatoes, wash them and cut them into cubes. Wash the peppers, remove the stems and seeds, and cut them into strips; wash the leek and cut it into rounds. Wash the mushrooms and slice them. 2. Heat 4-5 tablespoons of olive oil in a double-bottomed stainless steel pan. Add the leek and peppers and sauté for 10 minutes, until softened. 3. Add the mushrooms, 1 teaspoon of salt and 1/2 teaspoon of ground pepper. Cook over low heat for 10 minutes, until the mushrooms soften. 4. Add the potatoes, 1 teaspoon of mustard seeds and 125 ml of water. Simmer over low heat for 20 minutes, until a fork slides easily into the potatoes and the water has reduced. 5. Turn off the heat, chop 15 g of fresh parsley and sprinkle it over the top.

Notes

Serve with pickles and fresh bread. It remains suitable for fasting and gluten-free, as long as the mustard seeds are plain, with no additions. Floury potatoes soften faster and thicken the liquid, while waxy potatoes hold their shape better. Choose button mushrooms with firm caps and no damp spots; very thin slices shrink a lot as they cook. If the pan dries out before the potatoes soften, add 30 ml of water at a time. Leek can hold sand between its layers, so wash the part cut into rounds well, too. To prepare ahead, you can cut the vegetables; keep the potatoes in cold water and drain them before adding them to the pan. Keep leftovers in the fridge for up to 3 days and reheat them with 1-2 tablespoons of water.