Garlic Mushroom and Baby Potatoes

A buttery dish of pan-roasted Garlic Mushroom and Baby Potatoes with herbs. So simple and very easy to make with elegant results that make for a delicious side or appetizer.

📝 Ingredients

• 4 tablespoons butter or margarine
• 1 head medium garlic (- minced)
• 2 cups baby potatoes
• 2 cups champignon mushrooms ((fresh or canned))
• 1 sprig fresh rosemary ((1/2 teaspoon if dried))
• 1 tablespoon fresh basil (- chopped (1/2 teaspoon if dried))
• 3 tablespoon soy sauce
• salt and pepper

👨‍🍳 Instructions

1. 1Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tablespoons of soy sauce.
2. 2Boil baby potatoes for 10-15 minutes or just until cooked. Do not overcook potatoes, check by poking one with a toothpick. If it comes through easily then it should be done.
3. 3Cut baby potatoes in halves.
4. 4In a pan or skillet, melt butter over medium heat and saute garlic until tender.
5. 5Add potatoes and mushroom and cook until edges are browned.
6. 6Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as needed.
7. 7Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite chicken, pork or beef or as an appetizer.