Quick Creamy Mushroom and Bacon Potatoes

With an abundance of new exciting and tasty grains, we rarely have potatoes now. To make a pleasant change I made very quick dish, ready in 15-20min. All you need is potatoes, onions, mushrooms, bacon and sour cream.

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Sour cream gives mushroom sauces more intense and deep flavour which goes well with salty bacon and sweet caramelised onion. I also like to add fennel seeds and black pepper to this sauce.

Ingredients: per 2 servings

  • 4 medium potatoes
  • 2 rindless shortcut bacon rashers
  • 6 mushrooms
  • 1 onion
  • 1 table spoon unsalted butter
  • 1 table spoon olive oil
  • pinch of fennel seeds
  • 2 table spoons of light sour cream (I like to use Coles Light Sour Cream)
  • salt and black pepper to season
  • parsley and extra sour cream to garnish, optional

Preparation:

  • peel and cut potatoes in bite size pieces
  • steam or cook potatoes in boiling water
  • heat butter with olive oil on non-stick pan, add fennel seeds
  • add sliced onion and bacon, cut in long strips, and lightly fry them for 5 min, stir occasionally
  • add sliced mushrooms, season with salt and black pepper, cook on low heat covered with lid for 5-7min
  • add sour cream, stir and cook for another 5 min
  • by this time potatoes will be ready, drain potatoes
  • add potatoes to mushroom and bacon sauce, stir everything together, let it rest for couple of minutes and serve with sour cream and parsley

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2 thoughts on “Quick Creamy Mushroom and Bacon Potatoes

  1. Your recipe reminded me of one of my mother’s meals she made. I think from my nonna : cabbage, potatoes and bacon and of course olive oil, salt and pepper. Loved the simplicity of the meal.
    Sometimes we forget about the simplicity of taste and texture and a few ingredients. But tasty. We need to look back to the recipes of our grandparents where meat was an extra luxury and vegetables were enjoyed for their flavour without a complex sauce.

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