This is a simple but tasty side dish for roast chicken or grilled meats.
2 fl oz olive oil
32 oz mixed mushrooms such as shiitake, portabella, oyster or chanterelle, stemmed and quartered
16 oz pearl onions, parboiled and peeled
4 baking potatoes, parboiled and peeled and cut into 1-inch chunks
4 tbsp. unsalted butter
1/2 tsp. salt, or to taste
1/4 tsp. dried rosemary
1/4 tsp. black pepper, or to taste
2 fl oz chicken broth
Estimated Time: 40 minutes
1 Heat the olive oil in a large sauté pan over medium heat. Sauté the mushrooms, pearl onions, and potatoes and rosemary.
2 Add the broth and butter and continue cooking until liquid has thickened and the potatoes are tender. Season with salt and pepper.