There’s something magical about a simple, rustic dish that brings the whole family together around the table. This mushroom and potato skillet is exactly that kind of meal—comforting, flavorful, and surprisingly easy to make. With golden potatoes, earthy mushrooms, and colorful bell peppers, this one-pan wonder is a feast for both the eyes and the palate. Perfect for weekend family dinners when you want something satisfying without spending hours in the kitchen.
Ingredients
- 3 tablespoons olive oil
- 400g (14 oz) mushrooms, diced
- 1 bell pepper, sliced
- 30g (1 oz) butter, divided
- 500g (1 pound) potatoes, diced into 1-inch cubes
- 2 cloves garlic, finely chopped
- 1 handful fresh parsley, chopped
- 1 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Prepare the vegetables: Clean and dice the mushrooms, slice the bell pepper, and dice the potatoes into approximately 1-inch cubes. Finely chop the garlic and parsley.
- Cook the mushrooms and peppers: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced mushrooms and sliced bell pepper. Season with a pinch of salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.
- Add first portion of butter: Add half of the butter (15g/½ oz) to the mushrooms and peppers. Stir until melted and incorporated. Transfer the mushroom and pepper mixture to a plate and set aside.
- Cook the potatoes: In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high heat. Add the diced potatoes and season with salt, pepper, and paprika. Stir to coat the potatoes evenly with oil and seasonings.
- Steam the potatoes: Cover the skillet with a lid, reduce heat to low, and let the potatoes cook for 5 minutes. This steaming process helps to soften the potatoes.
- Add remaining butter and garlic: After 5 minutes, add the remaining butter (15g/½ oz) and the finely chopped garlic to the potatoes. Stir gently to combine.
- Continue cooking potatoes: Cover again and cook for another 5 minutes on low heat, or until the potatoes are tender when pierced with a fork but still hold their shape.
- Combine all ingredients: Return the mushrooms and peppers to the skillet with the potatoes. Gently fold everything together to combine the flavors.
- Final touches: Sprinkle the fresh chopped parsley over the dish and give it one final gentle stir.
- Serve hot: Transfer to a serving dish or serve directly from the skillet for a rustic presentation.
Nutritional Information and Timing
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 250 calories per serving
- Protein: 5g
- Carbohydrates: 30g
- Fat: 13g
- Fiber: 4g
- Sodium: 240mg (varies based on salt added)
Cooking Tips and Tricks
- Potato selection: Waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape well during cooking and develop a nice crust.
- Mushroom varieties: While button or cremini mushrooms work perfectly, try a mix of mushrooms like shiitake, oyster, or portobello for more complex flavors.
- Don’t overcrowd: Cook the mushrooms in batches if your pan isn’t large enough. Overcrowding will cause them to steam rather than brown.
- Potato cooking technique: The combination of sautéing and steam-cooking creates potatoes that are crisp on the outside and tender inside.
- Oil and butter combination: Olive oil has a higher smoke point for initial cooking, while butter adds rich flavor. This combination prevents the butter from burning.
- Residual heat: Let the dish rest for a few minutes after cooking; the residual heat will continue to develop flavors.
Variations and Substitutions
- Protein addition: Add diced cooked ham, bacon, or sliced sausage for a heartier meal.
- Vegetable options: Include diced carrots, zucchini, or cherry tomatoes for more color and nutrition.
- Herb variations: Substitute rosemary or thyme for some or all of the parsley for a different flavor profile.
- Spice it up: Add red pepper flakes or a diced jalapeño for heat.
- Cheese topping: Sprinkle with grated Parmesan or cheddar cheese in the last few minutes of cooking for a deliciously melty topping.
- Vegan adaptation: Use all olive oil or plant-based butter instead of dairy butter.
Common FAQs
1. Can I prepare the vegetables ahead of time?
Yes, you can dice the potatoes, mushrooms, and peppers up to a day in advance. Store the potatoes in water in the refrigerator to prevent browning, and drain and pat dry before cooking.
2. How do I know when the potatoes are done?
The potatoes should be easily pierced with a fork but still maintain their shape. They should have a golden exterior with a tender inside.
3. What’s the best skillet to use for this recipe?
A large, heavy-bottomed skillet or cast-iron pan works best for even heat distribution and developing good color on the potatoes and mushrooms.
4. Can I make this dish in the oven instead?
Yes, toss all ingredients with oil and seasonings and roast in a preheated 425°F (220°C) oven for about 25-30 minutes, stirring halfway through.
5. Is this dish gluten-free?
Yes, this dish is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Storage and Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: For best results, reheat in a skillet over medium heat until warmed through. A microwave will work but may make the potatoes soggy.
- Freezing: While possible, freezing is not recommended as the texture of potatoes changes significantly when frozen and thawed.
- Make-ahead strategy: You can prepare the mushroom and pepper mixture a day ahead and refrigerate. When ready to serve, cook the potatoes and combine with the pre-cooked vegetables.
- Meal prep idea: Double the recipe and use leftovers as a base for breakfast hash topped with a fried egg the next morning.
This simple, rustic dish showcases how a few quality ingredients can create a memorable meal with minimal effort. The combination of earthy mushrooms, sweet peppers, and golden potatoes makes for a satisfying side dish or light main course that the whole family will request again and again. Enjoy this comforting skillet as the perfect weekend meal during the cold winter months!