Skillet Puffballs and Potatoes with Cheese
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
- Cook the potatoes in salted water until almost done, 8-10 minutes. Drain, rinse with cold water and set on a towel to dry.
- 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.
- Add the shallot, rosemary, salt and pepper and cook another few minutes until shallot is tender.
- Remove from heat, toss with cheese, and serve immediately.
Reviews
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