Potato and mushroom sauté

Recipe from: 2/24/1994 12:00:00 AM
Ingredients 14
Servings 6
Time 20 min

Ingredients

  • SAUCE
  • 45
    ml
    mayonnaise
  • 250
    ml
    plain yoghurt
  • 3
    cloves garlic, crushed
  • 50
    ml
    finely chopped parsley
  • SAUTÉ
  • 500
    g
    potatoes
  • oil for frying
  • 2
    onion, finely chopped
  • 250
    g
    fresh button mushrooms, sliced
  • 250
    g
    fresh oyster mushrooms, or double the quantity fresh button mushrooms
  • 100
    g
    ham, sliced
  • 100
    ml
    finely chopped parsley
  • salt and freshly ground black pepper to taste
 

Method

20 min
 
Blend all the ingredients for the sauce and set aside. Boil the potatoes in their jackets until nearly soft. Remove the skins and slice the potatoes into 1 cm thick slices. Heat a little oil in a pan and fry the potato slices until done and golden brown. Remove from the pan and set aside. Sauté the onion and mushrooms in a little oil until pale brown. Season well with salt and pepper and a little lemon juice. Add the ham and the potatoes and stir-fry for about one minute until warmed through. Sprinkle the sauté with parsley and serve hot with the sauce. Serves 4-6 (as a side dish)
 

 

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