Potatoes With Saffron Milk Cap Mushrooms

Name: Potatoes With Saffron Milk Cap Mushrooms
Ingredients: 2 tablespoons vegetable oil; 1 onion peeled and diced; 1 bell pepper seeded and diced; mushrooms; 1 11/16 cups milk; 2 garlic cloves peeled and minced; 1 dash white wine; 5 potatoes diced; 1 tablespoon paprika; 4 1/4 cups chicken broth; fresh parsley chopped; salt

12 ingredients

7 steps

Ingredients

2 tablespoons vegetable oil
1 onion peeled and diced
1 bell pepper seeded and diced
mushrooms
1 11/16 cups milk
2 garlic cloves peeled and minced
1 dash white wine
5 potatoes diced
1 tablespoon paprika
4 1/4 cups chicken broth
fresh parsley chopped
salt

Directions

1

Add half of the oil to a skillet on low heat. Add the onion and bell pepper for 5 minutes.
2

In another skillet, add the remaining oil and saute the mushrooms and garlic. Cook for about 3 minutes.
3

Add the white wine and continue to cook for another 5 minutes.
4

Mix the mushrooms with the onion and pepper.
5

Add the potatoes and mix well.
6

Add the paprika and chicken broth, completely covering the potatoes. Add salt as needed.
7

Cook over low heat for 30 minutes. Sprinkle parsley on top and serve.