Ingredients with Measurements:
- 4 medium potatoes, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz. mushrooms, sliced
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special Equipment Needed:
- Large pot
- Skillet
- Whisk
Step-by-Step Instructions:
1. Boil the sliced potatoes in a large pot of salted water until tender, about 15 minutes. Drain and set aside.
2. In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
4. Sprinkle the flour over the mushrooms and stir to combine. Cook for 2-3 minutes to cook off the raw flour taste.
5. Slowly whisk in the milk and heavy cream, stirring constantly to prevent lumps from forming. Cook until the sauce thickens, about 5 minutes.
6. Season the sauce with salt and pepper to taste.
7. Add the cooked potatoes to the skillet and gently stir to coat them with the sauce.
8. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 39g
- Protein: 9g
- Fiber: 4g
Substitutions for ingredients:
- You can use any type of mushroom you like in this recipe.
- You can use half-and-half instead of heavy cream if you prefer a lighter sauce.
Variations:
- You can add cooked bacon or ham to the skillet for a meatier version of this dish.
- You can add grated cheese to the sauce for a cheesy twist.
Tips and Tricks:
- Make sure to slice the potatoes evenly so they cook at the same rate.
- Don't overcook the mushrooms or they will become mushy.
- Use a whisk to stir the sauce to prevent lumps from forming.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the leftovers in a skillet over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the Creamy Mushroom Tatws Pum Munud in individual bowls or on plates.
- Garnish with chopped fresh parsley or other herbs.
Garnishes:
- Chopped fresh parsley or other herbs
Pairings:
- This dish pairs well with a green salad or roasted vegetables.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Garlic bread
Troubleshooting Advice:
- If the sauce is too thick, add more milk or cream to thin it out.
- If the sauce is too thin, cook it for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure to cook the potatoes until they are tender to prevent any digestive issues.
Food History:
- Tatws Pum Munud is a traditional Welsh dish that translates to "five-minute potatoes." It is a simple and hearty dish that was traditionally made with potatoes, onions, and bacon.
Flavor Profiles:
- Creamy, savory, earthy
Serving Suggestions:
- Serve hot as a main dish or side dish.
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Region: Welsh