Fingerling Potatoes with
Mushrooms
2 lbs fingerling potato assortment,
washed, patted dry, and cut
in 1-inch pieces
2 Tbsp. margarine or butter
3 Tbsp. vegetable oil
10 oz. Baby Bella mushrooms,
quartered
1 8-oz. package
veggie breakfast links
( I like MorningStar
best, but they're not vegan )
or 1 package seasoned tofu,
cut in small cubes
2 cloves garlic, minced
2 Tbsp. minced fresh chives,
or 2 tsp. dried chives
1 Tbsp. minced fresh rosemary,
or 1 tsp. dried, ground rosemary
seasoned salt to taste
Boil
or microwave potatoes until just tender; drain
and pat dry.
Heat
1 Tbsp. margarine and 1 Tbsp oil in a large
skillet on high. Saute mushrooms until lightly
browned, about 2 min. Transfer to a bowl.
Slice
breakfast links into 1/4 inch circles and saute
in 1 Tbsp. oil on medium-low until browned.
Transfer to bowl.
Add
remaining margarine and oil to skillet; saute
potatoes on medium-high, turning to brown all sides,
about 8 - 10 min.
Return
mushrooms and sausage to skillet, being sure
to leave behind any liquid that has drained to the
bottom of the bowl. Add garlic, chives, and rose-
mary to the potato mixture. Season with salt and
pepper. Saute 30 seconds, until heated through.
Serves
6-8.
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