Skillet Puffballs and Potatoes with Cheese
Created by AndrewM, Friday, 11 March 2011
Description

Earthy, warm, herb-y & cheesy.

Ingredients
At a glance
Mushroom
Course
Main Ingredient
Style
Serves
6-8
  • 2 lb. baby red potatoes, quartered
  • 8 oz. Lycoperdon perlatum, halved
  • 1 medium shallot, minced
  • 1.5 t. minced fresh rosemary
  • 1 t. salt
  • 1/4 t. fresh ground black pepper
  • 2 T. olive oil
  • 2 T. butter
  • 1 C. grated Fontina
Methods/steps
  1. Cook the potatoes in salted water until almost done, 8-10 minutes. Drain, rinse with cold water and set on a towel to dry.
  2. Heat the oil and butter in a large skillet over medium high heat. Add the potatoes and mushrooms, reduce heat to medium and cook until potatoes are lightly browned.
  3. Add the shallot, rosemary, salt and pepper and cook another few minutes until shallot is tender.
  4. Remove from heat, toss with cheese, and serve immediately.