Amazing Garlic Mushroom and Baby Potatoes

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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.

You’ll Need:

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

Instructions:

1. Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tablespoons of soy sauce.
2. Boil 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. Cut baby potatoes in halves.
4. In a pan or skillet, melt butter over medium heat and saute garlic until tender.
5. Add potatoes and mushroom and cook until edges are browned.
6. Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as needed.
7. Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite chicken, pork or beef or as an appetizer.

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