SAUTEED POTATOES, MUSHROOMS AND GOAT CHEESE

Serves 4 to 6

Bits of creamy fresh goat cheese are added to this savory side dish just before it is brought to the table. Prepare it just before serving so the potatoes are at their crispest. These are a big hit served with any simple grilled main course such as steaks, salmon fillets or lamb chops.

ingredients

Salt
2 lb. red or white potatoes, peeled and cut into 1 inch pieces
3 tbs. unsalted butter
2 tbs. olive oil
1 lb. small fresh mushrooms, quartered
2 cloves garlic, minced
Freshly ground pepper
1/2 cup (2 oz.) crumbled fresh goat cheese
1 tbs. finely chopped fresh basil
1 tbs. finely chopped fresh chives

directions

1
Fill a large pot 3/4 full with water and bring to a boil over high heat. Add salt to taste and potatoes and cook for 5 minutes. Drain well and set aside.
2
In a large nonstick frying pan over medium-high heat, melt 1 tbs. of the butter with 1 tbs. of the olive oil.
3
Add the mushrooms and saute, till lightly browned, about 5 min.
4
Add the garlic and cook for 30 seconds.
5
Transfer to a bowl and cover to keep warm.
6
Add the remaining 2 tbs.butter and 1 tbs. oil to the same pan over med.hi. heat. Add the potatoes and saute, turning to brown on all sides, 10 to 15 min. If they are too dry add a little bit butter or oil.
7
When the potatoes are browned, add the mushrooms, being careful to leave behind any excess liquid that has drained to the bottom of the bowl. Mix briefly and transfer to a serving bowl.
8
Season with salt and pepper and toss in the goat cheese, basil and chives.
9
Serve immediately.